Mutton Liver Fry
The Mutton Liver Stir-Fry or the Metey Chorchori is a mighty, piquant fry recipe that will stay in your heart forever! Though cooked with minimal spices it's zesty flavor is one of it's kind.
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Servings: 3
Ingredients
- 500 gms Mutton Liver (1-inch pieces )
- ⅓ cup mustard oil or any oil + 1 tablespoon mustard oil.
- 1 medium onion finely sliced.
- 2- ½medium onions or 1 - ½ large onions made into a paste.
- 2 tsps Ginger Garlic Paste
- 1-½ tablespoons garlic paste.
- 1 tbsp Coriander Powder
- ½ teaspoon cumin powder.
- ½ teaspoon turmeric powder.
- ½ tsp Red Chili Powder optional
- Salt (to taste)
- 5 green chilies slit (optional).
- 4 small tomatoes roughly chopped + 2 tomatoes for garnish.
- Chopped coriander leaves for garnish.
Instructions
- 1. Wash the Mutton livers just once under running tap water. Drain the water smear some turmeric powder and salt and keep aside.2. Heat oil in your favorite skillet or Kadai. Went the oil is hot gently release the sliced onions and fry until the onions are golden brown. 3. When the onions are golden brown reduce the flame to low and add the onion paste. Slowly increase the heat and Stir-fry for 5 mins. Next, add the ginger & garlic paste fry for another 5 mins or until the raw smell of the ginger and garlic completely disappears. 4. Now add all the dry spices and fry for 2 more mins. Add the chopped tomatoes and the mutton liver pieces and keep on frying for at least 20 mins. If it sticks to the bottom of the pan just sprinkle some water and keep on frying until you get the rich dark color and a lovely aroma. Prick the livers to check if they are thoroughly cooked. 5. Finally add some sliced tomatoes, green chilies and give everything a good stir. Switch off the flame, drizzle 2 tablespoons mustard oil and sprinkle some chopped coriander leaves. Enjoy!
Notes
- Meat is not supposed to be washed for a long time under running tap water. The oil washes off and the taste reduces. So, do wash the mutton livers but just once!
- Never release onion paste on high heat. It becomes bitter, it's better to lower the heat then release the onion paste and than increase the heat gradually.
- Stir- frying the mutton liver for a long time is the key to this delicious recipe. The taste factor depends on how long you fry the livers and how well you fry them. The trick is to add the mutton livers along with the chopped tomatoes in the kadai so that the livers get cooked in the tomato juices, they won't become stif and you will buy some time to fry them well.
- Even if they stick to the bottom of the pan,do not stop frying until you get that rich dark color and a lovely aroma. Sprinkle water and keep on frying.
- Adding sliced tomatoes, green chilies and chopped coriander leaves are totally optional. I love to add them because I love the texture, the color that they impart to the stir-fry and the heat of the chilies are a must for my family. That's how we love to eat muttuon liver! You are most welcome to make adjustments because this recipe is customizable except that you fry your livers well without adding water at all or covering and cooking them. I bet the above mentioned process will severely alter the taste and the texture!