Lamb Liver Pepper Fry

Liver is one ingredient that not many will fancy. But it has so much of nutritional value.

In southern part of india this liver is made with a bunch of spices so that will make it more tasty.

Here am posting the recipe for the well known pepper liver fry. This recipe is loaded with lots of aromatic spices and fresh ground pepper and corriander seeds which gives this recipe an excellent taste.

INGREDIENTS

500 gms Lamb liver 

1/2 cup milk to soak the liver

1 large onion chopped

2 tomatoes chopped

2 green chillis chopped 

1.5 tbsp ginger garlic paste

1 tbsp chilli powder 

1 tbsp corriander powder

1 tsp turmeric powder

1.5 tsp garam masala

1 tsp fennel seeds

2 tbsp coconut oil

Few Curry leaves

CRUSH TOGETHER

1 tbsp pepper corn

1 tbsp coriander seeds

1 tbsp fennel seeds

METHOD

• Cut the liver into 1 inch cubes and soak it in the milk and turmeric for 30 mins. This will help to mellow the liver taste. 

• Crush coarsely the pepper corn, coriander seeds and fennel seeds togather.

• Switch on the instant pot to saute mode and add oil to the instant pot and once hot add the fennel seeds to it and let it splutter. 

• Add the onion and chillies, cook till the onions are translucent then the ginger garlic paste and cook for a minute. 

• Add tomatoes and cook until the tomatoes become mushy. 

• Add all the spice powders along with the crushed spices and salt to taste, mix well. 

• Once mixed well, add the soaked then washed liver and mix well so the spices coat the pieces. 

• Add 1/2 cup water to the pan and cover the lid. 

• Cancel the saute mode and start pressure cook mode for 5 mins. Once done 5 mins natural pressure release. Carefully release the remaining pressure. 

• Open the lid, switch on the saute mode and let it cook until the desired consistancy has reached. 

• Mix in the curry leaves and serve hot with kollu rasam, rice or roti. 

NOTE

• If making this in the stove top cook the liver in a closed pan for 15 mins. 

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