Mutton Liver Curry |Eeral Kulambu

Mutton Liver Curry is a high protein and fat rich dish, which is healthy and tasty as well. The dish tastes similar to the salna curry thats served with parotta in the restaurants. 

It is also commonly served as a side dish with porotta, roti and even with rice. Spicy indian masalas and the 2 step preparation of this Mutton Liver Curry makes this a very unique dish.

Mutton Liver is regarded a very healthy meat, rich in protein and vital nutrients. Liver is a organ meat that is very porous thus absorbs the spices well and the dish tastes delicious. Hope you enjoy this dish. 

INGREDIENTS 

Grind

3 tbsp oil

1 tbsp fennel seeds

8 cloves

2 inch piece cinnamon

3 onions, chopped

15 cloves garlic

2 inch piece ginger

5 small tomatoes, chopped 

Salt to taste (half) 

Soak

1 kg mutton liver, cut into small pieces

½ cup milk

1 tsp turmeric powder 

2 tbsp oil

½ tsp fennel seeds 

1 large onions, chopped

Handful of curry leaves

4 green chillies

1 tsp turmeric powder

1 tbsp black pepper powder

½ tbsp chilli powder 

½ tbsp  coriander powder

2 tbsp any meat masala of your choice

Salt to taste 

1 cup thick coconut milk 

METHOD 

Soak the cut mutton liver in ½ cup milk and a tsp of turmeric powder. This process will help remove the toxins and impurities from the liver. 

Heat oil in a pan and add in the fennel seeds, cloves and cinnamon. Add in the onions, ginger and garlic.

Saute until the onions are translucent. 

Add in the chopped tomatoes. Add in the salt. 

Cook till the tomatoes are soft. Remove from heat and let it cool completely. 

Once cool enough to handle, add it to a blender and blend it to a fine paste. Set aside. 

Heat oil in a pan and temper with ½ tsp fennel seeds then add in the chopped onions and curry leaves. Saute until the onions are slightly brown. 

Add in the turmeric powder, black pepper powder, coriander powder, chilli powder and meat masala and salt. Mix it well. 

Add in the cleaned and chopped mutton liver. Mix it well until the masalas coat the liver pieces. 

Add in the ground paste. Add in two cups of water, bring it to a boil and cover the pan with a lid.

Cook this for total 15-20 mins after adding the liver. When the liver is cooked it should be easy to cut with a spoon. 

Once its cooked well add in the thick coconut milk and bring it to a boil and switch off the heat. 

Serve it hot with rice, roti, idly, dosa or parotta. Enjoy!!!