• Preethi C.Vijay

Mutton Liver Pepper Masala

Mutton Liver makes me little nostalgic, it brings back my childhood memories, where i eagerly wait to get my share of liver on my plate. The soft texture and the flavor of the liver made me love it more. Its been a while i cooked liver, and the moment i purchased liver i was all in smiles, for i know what am gonna make and how much i would love it. Vijay and Izna are not big fans of liver, but the best part is when i made it this time, they started fighting for their share and had tummy full. To someone like Vijay who hates liver, having it a plateful the other day when i cooked the liver pepper masala, it felt like an achievement.


This is a very simple dish with freshly ground masala and absolutely no fancy ingredients. I have pressure cooked the complete recipe, but then if you have time you can slow cook if for 25 minutes until the liver gets well cooked.




Ingredients

Onion 2 finely chopped

Tomato 2 finely chopped

Ginger crushed 2 teaspoon

Garlic crushed 2 teaspoon

Salt as needed

Chilli powder 1/4 teaspoon

Coriander powder 1 teaspoon

Garam masala powder 1 teaspoon

Thin coconut slices 3 tablespoons

Bay leaves 1

Cinnamon 1 inch piece

Curry leaves 2 sprigs

Oil 1/4 cup


For Marination

Mutton Liver 200 gms cleaned and cut into small cubes

Turmeric powder 1/4 teaspoon

Salt 1/4 teaspoon

Lemon juice 1/2 teaspoon


For the Pepper Masala

Pepper 2 tablespoon

Cumin seeds 1 tablespoon

Fennel seeds 2 teaspoons


How to Start?


Marinate the liver with the ingredients mentioned under "For Marination" for 20 minutes.

Meanwhile dry roast the ingredients given under "For the pepper masala" on low flame until nice aroma arises. Let it cool and grind into a fine powder


Heat the pressure cooker with oil, add cinnamon and bay leaves, followed by onion, curry leaves, crushed garlic and ginger. Fry it for 5 minutes until the onion turns translucent. Add the thin coconut slices and saute for a minute.Add the tomatoes, salt and cook until the tomatoes gets soft and mushy. Now add the marinated mutton liver, fry it for 3 minutes. Add chilli powder, coriander powder, mix well.




Now add one cup of water and check for salt. Pressure cook the liver masala for 4 whistles.


Once the pressure gets released, add the freshly ground masala, and cook on low flame until oil oozes on the sides. Add chopped coriander leaves and garam masala. Mix well and switch off the flame.


Serve hot with Roti or Rice.


Note:

The coconut slices adds nice crunch to the dish

Crushed ginger and garlic gives a different flavor than the paste.

The ground masala can be added in portions depending upon your spice level.


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