Delicious Mutton Liver Fry: A South Indian Recipe for Kids
45 minutes
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About Delicious Mutton Liver Fry: A South Indian Recipe for Kids
This Mutton Liver Fry recipe is a nutritious and flavorful delight, perfect for introducing your children to the goodness of mutton liver. Packed with essential nutrients to support brain development, this South Indian-inspired dish is a delicious way to ensure your little ones get their daily dose of vitamins and minerals. My one-year-old is proof!Tender mutton liver is cooked with aromatic spices like fennel, coriander, and turmeric in rich desi ghee, creating an authentic and unforgettable taste. The quick cooking time makes it ideal for busy weeknights, and it's versatile enough for breakfast, lunch, or dinner.This recipe is a family favorite, guaranteed to be a hit with both kids and adults. Get ready for a healthy and delicious meal that's easy to make!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Mutton Liver & Aromatics
- 200 gm Mutton Liver
- 1 tsp Fennel Seeds
- 1 tsp Coriander Powder dhania
- 1/4 tsp Turmeric Powder haldi
Spices & Flavorings
- 1/2 tsp Chili Powder adjust to taste, red
- 1 Onion finely chopped, medium-sized
- 1 tbsp Ginger-Garlic Paste
- 8 leaves Curry Leaves
- 1 Chili lal mirch, dried, red, whole
- 1 tbsp Yogurt curd
Fats & Liquids
- 2 tbsp Ghee clarified butter
Other Ingredients
- 1 stick Cinnamon Stick
- 1 Bay Leaf tej patta
- 1.5 tsp Salt or to taste
- 2-3 tbsp Water as needed
Instructions
Preparation
- Wash and cut the mutton liver into small, bite-sized pieces.
Sautéing Aromatics
- Heat desi ghee in a wok or pan over medium heat. Add the cinnamon stick, bay leaf, curry leaves, and whole red chili. Sauté for about 1 minute until fragrant.
Cooking the Onions and Liver
- Add the finely chopped onions and cook until golden brown, about 5 minutes. Add the mutton liver pieces, cover, and cook for another 5 minutes over medium heat.
Adding Spices and Simmering
- Add the fennel seeds, coriander powder, turmeric powder, and red chili powder. Mix well. Stir in the ginger-garlic paste and yogurt. Season with salt. Mix thoroughly.
Final Cooking
- Cover and cook over low heat for 7-8 minutes, stirring occasionally. If the liver is sticking and not yet cooked, add 2-3 tablespoons of water. Continue cooking for another 2-3 minutes, until the water evaporates.
Serving
- Serve hot with dahi ki roti or laccha paratha.
Recipe Notes
Expert Tips for Perfect Mutton Liver Fry
- For extra tender liver, marinate the cut pieces in yogurt and ginger-garlic paste for at least 30 minutes before cooking.
- Don't overcrowd the pan; cook the liver in batches if necessary to ensure even browning and cooking.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- To enhance the flavor, consider adding a pinch of garam masala towards the end of cooking.
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Recipe Nutrition
Calories: 140kcalCarbohydrates: 3gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mgSugar: 1g
Tanu Nigam
Articles: 81
4 Comments
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Looks so delicious! Thanks for the recipe.
Looks so yummy! Excited to make it.
This is so tempting! Can’t wait to cook it.
Looks so yummy! Excited to make it.