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Mutton Liver Masala

Many people nowadays are starting to enjoy offals. This offal dish enhances the liver's natural taste.

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Serves (4 to 5)

As necessary

 

Ingredients (A)

600 grams 

2 teaspoons

2 teaspoons

As necessary

 

Ingredients (B)

3 pieces

1 piece

3 pieces

1 piece

 

Ingredients (C)

1 teaspoon

2 sprigs

 

Ingredients (D)

80 grams

 

Ingredients (E)

2 teaspoons

5 tablespoons

As necessary

100 grams

2 stems

2 sprigs

 

Ingredients (F)

3 tablespoons

1 teaspoon

1 teaspoon

As necessary

 

Ingredients (G)

2 sprigs

Cooking Oil

 

 

Mutton Liver (Cube)

Ginger (Paste)

Garlic (Paste)

Salt

 

 

Cardamom       

Cinnamon

Cloves           

Star Ani

 

 

Fennel Seed

Curry Leaves

 

 

Shallot (sliced)

 

 

Chilli Powder

Meat Curry Powder

Water (mix with the powders above)

Tomatoes (chopped)

Lemon Grass

Pandan / Screw Pine Leaves (tied)

 

 

Thick Coconut Milk (if its necessary)

Tomato Sauce

Chicken Powder

Salt

 

 

Coriander Leaves

 

 

1. Cut the mutton  liver into pieces.

2. Boil the Ingredients (A), until the liver is tenderized and leave it aside. Do not dispose the liquid used to boil the liver.

3. Heat the oil in a cooking pot and add in Ingredients (B).

4. Then add in Ingredients (C), after few seconds then add in the Ingredients (D), and fry it till golden brown.

5. Then add in the Ingredients (E), with a small amount of mutton liver stock, which is the liquid used in method 2. And then reduce the flame and fry it till fragrant and oily.

6. Then add in the Ingredients (A & F), and chicken liver stock (if its necessary) stir it occasionally until it dry

7. Add in salt if its necessary.

8. Finish it off, with Ingredients (G) and simmer it well.

 

 

Please Click Here And Refer To Tip E For This Particular Dish.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Mutton Liver Masala.