Mutton Liver Pepper fry

Mutton Liver Pepper fry


Reemol Bony


  1. 1 kg Mutton
  2. 1 tbsp Ginger finely chopped
  3. 1 tbsp Garlic finely   chopped
  4. 1/2 kg red onion Small  (kochully)
  5. 1/2 tsp Turmeric powder
  6. 1 tsp Chilli powder
  7. 1 tsp Coriander powder
  8. 1 tsp Fennel seeds powder
  9. 1 tsp Pepper
  10. Curry leaves


60 mins
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    Cut mutton liver in to small pieces, add turmeric powder or 1 tbsp vinegar and soak for at least 1 hour. Clean and wash well and drain it.

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    Heat the oil in a pan, add small ginger, garlic and stir until raw smell goes.

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    Now, add small onion and saute until golden color.

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    Add chilli powder, coriander powder, turmeric powder and saute until oil seprated.

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    Add fennel powder and pepper powder and saute well.

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    Add liver pieces and mix well. Add1/4 cup water and bring to a boil.

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    Close the lid and cook it for approx. 15 minutes on low flame. Remove the lid now as the liver is half cooked. Mix well and cook until all the water evaporates.

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    Add little coconut oil and curry leaves and dry roast over mediume heat. Finally sprinkle pepper and mix well.

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    Tasty liver pepper fry is ready to serve with rice, chappathi or paratta.

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