Mutton liver black pepper fry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Lamb or goat liver pieces - 1/4 kilogram
  2. Thinly sliced onion - 3
  3. Ginger - 1/4 inch
  4. Garlic - 2 clove
  5. Turmeric powder - 1/2 teaspoon (tsp.)
  6. Coriander powder - 1 teaspoon (tsp.)
  7. Black pepper powder - 1 1/2 teaspoon (tsp.)
  8. Cumin seed - 1/2 teaspoon (tsp.)
  9. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Curry leaf - 1 sprig
    3. Oil - as needed
  10. Salt - as needed

PREPARATION:

  1. In a bowl add liver, coriander powder, little turmeric powder, salt mix well and marinate for 30 minutes.
  2. Grind ginger, garlic, cumin seeds into a thick fine paste by adding little water as possible.
  3. In a pan heat oil. Now add mustard seeds, curry leaves; once the mustard seeds stop splattering. Now add onion and sauté until they are sautéed 3/4.
  4. Now add ground (ginger, cumin, garlic) paste and sauté.
  5. Now add rest of turmeric powder, black pepper, salt and sauté for couple of minutes.
  6. Now add the marinated liver mix well. Cook the liver until they are cooked (until oil separates or your preference of thickness) and serve.

NOTES:

  1. You might add water if needed while cooking the liver.



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