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Home » Recipes » Mutton

Mutton Liver Fry Recipe (Lamb liver)

LAST UPDATED: Jul 14, 2021 . PUBLISHED: Nov 10, 2015 by Asiya . 19 Comments

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Mutton Liver fry or lamb liver fry is a section of lamb fried in very less amount of spices mainly pepper and liver is one of the best portions of the lamb. Lamb parts are basically used to make many recipes and one such recipe is mutton chops where the meat chops are cooked in various ways.

mutton liver fry

About liver

The liver is a very soft portion of goat/lamb and is a commonly made curry in every Muslim household. We often make kaleji gurde ka salan or kaleji masala as a side dish to chapati in breakfast and is also a useful recipe to be made during festivals like bakrid.

This recipe is quite simple but it's yummy and delicious that one cannot resist to have more of it. It goes well with both roti and rice.

It is also a healthy dish as lamb liver is very good for health and mutton liver benefits are plenty such as lamb liver is high in Vitamin A and includes ingestion of good quality protein.. It is good for increasing haemoglobin levels in the blood and many more.

Other mutton recipes to check out on the blog are lamb pasanda, mutton fry, mutton sukka etc...

mutton liver fry
Jump to:
  • About liver
  • Step by step procedure
  • Video
  • Recipe

  About liver and recipe

We usually refer to mutton liver recipe in Hyderabad as kaleji ka salan and hope this recipe of mine is liked by my readers...

Mutton Liver is very soft in texture and slippery but this portion of the lamb is one of my favorites as it is healthy too. Making mutton liver fry mainly with pepper fry gives the best flavor . It can also be used to make liver curry.

If one does not like to pressure cook, then liver can also be made in a handi or a vessel and slow cooked for about 25 to 30 minutes without pressure cooking. It gives a good gravy if slow cooked by covering the lid on low flame.

This is just one of the various ways kaleji can be made and shall try to post various curry recipes or gravy recipes that can be made with mutton liver.

kaleji masala

Kaleji is a good source of iron and is very good for health and this does not take much time to cook... We can just boil the mutton liver and fry in some basic spices and have it as kaleji fry which tastes really good and easy to make recipe.

One can stir fry the liver but, I feel doing so does not help the liver in cooking from inside and therefore, in this recipe I have pressure cooked the liver with spices.

I have now shared and updated this recipe with a video method as well and hope my top blog post is loved by all my viewers with the video recipe.

Step by step procedure

  • In a pressure cooker, add oil and heat it and then add sliced onions and cook the onions until they turn slight brown in colour.
cooking the onions until they turn slight brown in colour
  • Add ginger-garlic paste and saute few minutes to get rid of the raw smell.
Adding ginger-garlic paste and sauteing few minutes
  • Add mutton liver into it.
Adding mutton liver to it
  • roast it well until the colour is changed. This is an important step and if not roasted well the liver tastes raw and not suitable to consume.
roasting the mutton liver
  • Add salt as per taste, add red chilli powder, turmeric powder and mix well.
adding dry spices
  • Cook the masala gravy until oil starts leaving the sides. Here, cooking the masala on low heat for a while is essential.
Cooking the masala gravy until oil starts leaving
  • Add little water or add as per consistency required. I prefer a semi gravy and not too thin kaleji masala and therefore, adding little water.
Adding little water
  • pressure cook for about 3-4 whistles. If not willing to pressure cook then slow cook the mutton liver for about 20-25 minutes and it turns soft easily.
pressure cooking for about 3-4 whistles
  • Switch off the flame. Reduce the steam and remove the pressure cooker lid.
removing the pressure cooker lid
  • Add garam masala powder, add black pepper powder and coriander leaves. These spices and herbs are highly important which make the curry delicious.
adding spices and herbs to mutton liver
  • Cook on sim flame for about 4-5 minutes. If there is any water remaining cook for some more time until the water is absorbed.
cooking few minutes and serving the mutton liver
  • Mix well. Switch on the flame.
  • Mutton liver fry is ready.
  • Serve hot with roti or rice.

Video

Recipe

Mutton Liver Fry Recipe

Asiya
Easy mutton liver fry recipe mainly fried with pepper ...
3.25 from 8 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Mutton
Cuisine Indian
Servings 3 -4
Calories 84 kcal

Ingredients
  

  • 250 gms mutton liver washed well
  • 2 tablespoon oil
  • 2 medium sized onions finely sliced
  • ½ teaspoon ginger garlic paste
  • salt to taste
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ cup water
  • ½ teaspoon garam masala powder
  • ½ teaspoon black pepper powder/kali mirch powder
  • 2 tablespoon freshly chopped coriander leaves for garnishing
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Instructions
 

  • In a pressure cooker, add oil and heat it.
  • Add sliced onions and cook the onions until they turn slight brown in color.
  • Add ginger garlic paste and saute few minutes to get rid of raw smell.
  • Add mutton liver into it and roast it well until color is changed.
  • Add salt as per taste, add red chilli powder, turmeric powder and mix well.
  • Cook the masala gravy until oil starts leaving the sides.
  • Add little water and pressure cook for about 3-4 whistles.
  • Switch off the flame.
  • Reduce the steam and remove the pressure cooker lid.
  • Add garam masala powder, add black pepper powder and coriander leaves.
  • Mix well.
  • Switch on the flame.
  • Cook on sim flame for about 4-5 minutes.
  • If there is any water remaining cook for some more time until water is absorbed.
  • Mutton liver fry is ready.
  • Serve hot with roti or rice.

Notes

1. If there is any water remaining then frying of the mutton liver until all the water is absorbed is a must and only liver pieces should be left...
2.Adding too much of water while pressure cooking does not give the fried flavor and hence make sure little water is added.

Nutrition

Nutrition Facts
Mutton Liver Fry Recipe
Amount Per Serving
Calories 84 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 2mg0%
Potassium 4mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!

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    lamb karahi gosht (mutton karahi)
  • lamb shanks made in instant pot and served in a plate
    lamb shank instant pot stew (pressure cooker)
  • lamb vindaloo made in instant pot served in a bowl
    lamb vindaloo recipe, goat vindaloo (instant pot)

Comments

    3.25 from 8 votes (5 ratings without comment)

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    Recipe Rating




  1. Anurekha says

    May 31, 2016 at 12:56 pm

    Truly delicious, was amazed with the taste with just three ingredients.

    Reply
    • Ana says

      July 20, 2020 at 4:13 pm

      Which are the ONLY three ingredients

      Reply
  2. Anurekha says

    May 31, 2016 at 1:00 pm

    Really yummy, mouth watering liver fry for my dear son. With just three ingredients it gave an amazing taste. Thankyou for saving me the time.

    Reply
    • asiya says

      May 31, 2016 at 1:08 pm

      Thanks Anurekha... These kind of positive feedback for my recipes really inspire me to post more and more recipes which are interesting for my blog readers...Hope your son liked it...

      Reply
  3. Kamali says

    June 19, 2016 at 3:57 pm

    Hi..tried ur receipe today..it was yummy..thanks for this wonderful receipe

    Reply
    • asiya says

      June 19, 2016 at 4:01 pm

      Thanks for trying out my recipe...Good to hear that it turned out well...

      Reply
  4. dayan says

    August 29, 2016 at 6:57 pm

    Fantastic! Thanks!

    Reply
  5. Mansi says

    September 05, 2016 at 9:50 pm

    Hi, I had tried the pressure cooker way 2 years ago but it didn't turn out to be soft. Also, it turns out to be hard when I cook in a Kadai. Is your recipe going to make it soft? Please suggest something to make the liver pieces tender. I always buy them fresh but end up cooking harder liver pieces 🙁

    Reply
    • asiya says

      September 07, 2016 at 11:02 am

      Hi Mansi liver is such an ingredient which tends to get harder the more we cook, but it tastes awesome. If you are looking to make them softer just saute the liver in oil with spices in kadai for few minutes and not longer time. If you cook for a longer time they definitely would get harder.

      Reply
  6. ABDUL HAMEED says

    November 13, 2016 at 9:25 pm

    Very nice article & easy cooking process also,

    Reply
    • asiya says

      November 14, 2016 at 9:58 am

      Thank you abdul hameed...

      Reply
  7. Ria says

    February 07, 2017 at 12:37 pm

    Hi Asiya,

    I tried this recipe. But why is it that while cooking it, the mutton liver was giving a bad smell. Does this always happen while cooking liver? Please help. Thanks.

    Reply
    • asiya says

      February 08, 2017 at 1:48 pm

      Hi Ria... it won't give a bad smell...wash it well and buy a freshly cut mutton liver... it gives a smell I agree but that is not a bad one...Try to saute well so that the smell disappears...

      Reply
  8. Ria says

    February 08, 2017 at 3:38 pm

    Thanks Asiya

    As I have read on the internet, Is it necessary to soak the liver in milk to clean it?

    Reply
    • asiya says

      February 09, 2017 at 11:26 am

      Not really Ria, because I have made this recipe many a times and we do not follow those procedures but you can opt for that cleaning procedure...it does not spoil your dish... Also check my chicken liver fry recipe as I have shared video procedure for that recipe...

      Reply
  9. Dimple says

    February 12, 2017 at 12:50 pm

    Short & tasty. No muss no fuss recipe, which still delivers a satisfying tast. Your instructions were easy to understand and follow

    Reply
    • asiya says

      February 12, 2017 at 6:51 pm

      Thanks for the lovely feedback.

      Reply
  10. Prathith Shetty says

    March 05, 2020 at 8:26 am

    Simple and clear narration,any novice cook can master it.Well written.

    Reply
  11. Karthick says

    August 22, 2020 at 9:39 pm

    Excellent, correct portion of ingredients, tummy thanks for ur recipe

    Reply

This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

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