Mutton Liver Fry

This is my better half’s signature dish. Well, that and Patori Maachh. What surprises me is the minimal ingredients he uses and yet it is such a flavorful dish. I had grown up seeing mutton cooked with each & every whole spice available at home and then to see this was literally no less than a leap of faith!

Every friend of ours who has had this dish at our place has always demanded that it be made the next time they come over. A winner all the way 🙂

Serves – 4 Time – 30 minutes


  1. Mutton liver – 250 gm
  2. Curd – 2 tbsp
  3. Ginger Garlic paste – 1 tsp
  4. Pepper – 1 tsp
  5. Onion chopped – 1 big
  6. Whole Black Pepper – 20
  7. Bay leaf – 1
  8. Water – 2 tbsp
  9. Salt – as per taste
  10. Oil – 2 tbsp


  1. Marinate liver in curd, ginger garlic paste, salt & pepper and keep in fridge for 4-5 hrs
  2. Heat oil in a pan & add bay leaf, peppercorns and chopped onions
  3. Sauté till onions turn dark brown
  4. Add liver and fry for 3-4 minutes, add water and cover with a lid for 5 minutes
  5. Remove the lid & continue to fry till done. It should take around 15 minutes


  1. Liver can be marinated overnight in fridge
  2. Red meat if cooked for long tends to become leathery. So keep checking if the liver is done by poking it 😀

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