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.
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...
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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 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.
- Add ginger-garlic paste and saute few minutes to get rid of the raw smell.
- Add mutton liver into 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.
- Add salt as per taste, add red chilli powder, turmeric powder and mix well.
- Cook the masala gravy until oil starts leaving the sides. Here, cooking the masala on low heat for a while is essential.
- 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.
- 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.
- Switch off the flame. Reduce the steam and remove 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.
- 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.
- Mix well. Switch on the flame.
- Mutton liver fry is ready.
- Serve hot with roti or rice.
Video
Recipe
Mutton Liver Fry Recipe
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
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
2.Adding too much of water while pressure cooking does not give the fried flavor and hence make sure little water is added.
Nutrition
Anurekha
Truly delicious, was amazed with the taste with just three ingredients.
Ana
Which are the ONLY three ingredients
Anurekha
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.
asiya
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...
Kamali
Hi..tried ur receipe today..it was yummy..thanks for this wonderful receipe
asiya
Thanks for trying out my recipe...Good to hear that it turned out well...
dayan
Fantastic! Thanks!
Mansi
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 🙁
asiya
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.
ABDUL HAMEED
Very nice article & easy cooking process also,
asiya
Thank you abdul hameed...
Ria
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.
asiya
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...
Ria
Thanks Asiya
As I have read on the internet, Is it necessary to soak the liver in milk to clean it?
asiya
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...
Dimple
Short & tasty. No muss no fuss recipe, which still delivers a satisfying tast. Your instructions were easy to understand and follow
asiya
Thanks for the lovely feedback.
Prathith Shetty
Simple and clear narration,any novice cook can master it.Well written.
Karthick
Excellent, correct portion of ingredients, tummy thanks for ur recipe