Mutton Liver Recipe – Authentic Indian Style with Spices

Last Updated on 2 months by Neha Deshmukh

Mutton Liver Recipe – Authentic Indian Style with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful, authentic Indian-style Mutton Liver dish. It’s something my grandmother used to make, and the aroma always filled the house with such warmth. Don’t let the ingredient scare you; when cooked right, liver is incredibly delicious and packed with nutrients! This recipe is surprisingly easy, and I promise, you’ll be hooked.

Why You’ll Love This Recipe

This Mutton Liver recipe isn’t just about taste; it’s about comfort and tradition. It’s a dish that’s both hearty and satisfying, perfect for a cozy weeknight dinner. The blend of spices creates a wonderful depth of flavor that’s uniquely Indian. Plus, it comes together pretty quickly, especially if you use a pressure cooker!

Ingredients

Here’s what you’ll need to make this delicious Mutton Liver:

• 250 grams mutton liver, cleaned and cut into bite-sized pieces
• 2 tablespoons oil
• 2 medium onions, thinly sliced
• 0.5 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder
• 0.5 cup water (approximately 120ml)
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon black pepper powder
• 2 tablespoons fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Mutton Liver: Sourcing fresh liver is key. Look for a deep reddish-brown color – that’s a good sign. If you’re unsure where to find it, ask your local butcher.
• Garam Masala: This spice blend is everything in Indian cooking. You can find pre-made garam masala at most grocery stores, but making your own allows you to customize the flavors.
• Spice Levels: Traditionally, this dish has a good kick! But feel free to adjust the red chilli powder to suit your taste. Some regions in India prefer a milder flavor, while others like it fiery.
• Freshness Matters: Don’t skimp on the coriander. It adds a lovely freshness that balances the richness of the liver.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for that lovely sweetness.
2. Add the ginger-garlic paste and cook for another minute or so, until the raw aroma disappears. You’ll know it’s ready when it smells fragrant.
3. Now, add the mutton liver pieces and roast them until they change color. Don’t overcrowd the cooker; work in batches if needed.
4. Time for the spices! Mix in the salt, red chilli powder, and turmeric powder. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well incorporated.
5. Pour in ½ cup (120ml) of water, close the pressure cooker lid, and cook for 3-4 whistles. If you don’t have a pressure cooker, you can slow cook it in a pot for about 25 minutes, or until the liver is tender.
6. Once the pressure has released naturally, open the lid. Add the garam masala powder, black pepper powder, and chopped coriander.
7. Simmer for 4-5 minutes, stirring gently, until any excess water evaporates and the masala coats the liver beautifully. You want a nice, thick gravy.
8. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Soaking the Liver: Some people like to soak the liver in milk or lemon juice for about 30 minutes before cooking to help reduce any strong flavors.
• Don’t Overcook: Overcooked liver can become tough. Keep a close eye on it and cook just until it’s tender.
• Spice it Right: Taste as you go and adjust the spices to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the mutton liver for sliced mushrooms (portobello or shiitake work well). The earthy flavor complements the spices beautifully.
• Spice Level: For a milder flavor, reduce the amount of red chilli powder or omit it altogether. If you like it spicy, add a pinch of cayenne pepper!
• Festival Adaptations: This dish is hearty enough to be part of a festive spread, especially during colder months. My family often makes it for special occasions.

Serving Suggestions

This Mutton Liver is incredibly versatile.

• It’s fantastic with roti or naan – perfect for soaking up all that delicious gravy.
• Steamed rice is another classic pairing.
• A side of simple raita (yogurt dip) can help balance the richness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is mutton liver good for health? Absolutely! It’s a fantastic source of iron, vitamin A, and other essential nutrients.
• What is the best way to clean mutton liver? Rinse the liver thoroughly under cold water. You can also soak it in milk or lemon juice for 30 minutes to help remove any impurities.
• Can I make this recipe in a pot instead of a pressure cooker? Yes, absolutely! Just simmer it covered for about 25 minutes, or until the liver is tender.
• What side dishes complement mutton liver? Raita, a simple salad, or steamed rice are all great options.
• How do I reduce the strong flavor of liver? Soaking the liver in milk or lemon juice before cooking can help. Also, using plenty of spices can mask the flavor.

Enjoy this recipe, and let me know what you think! I hope it becomes a favorite in your home, just like it is in mine.