Mutton Liver Pepper Fry

Initial Preparation:

1. Soak the liver pieces along with ½ teaspoon of turmeric powder in water for 15 minutes. Then wash thoroughly. Drain the water completely and set aside.
2. Grind together the ingredients listed under 'For masala paste' and make a coarse paste. Set aside.

Liver Fry Preparation:

1. Heat oil in a pan and splutter mustard seeds.
2. Add in the halved shallots and curry leaves. Saute until the onions are translucent.
3. Add in the masala paste and saute for few seconds.
4. Lower the heat and add in the turmeric powder, coriander powder, garam masala and pepper powder. Saute until the raw smell leaves and oil separates.
5. Pour in ¼ - ½ cup water and enough salt. Mix well and bring to boil.
6. Once it starts boiling, add in the liver pieces and combine well.
7. Cover and cook until the water content evaporates completely for about 10 to 12 minutes over low heat. Do not overcook the liver. Stir occasionally.
8. Add in the chopped coriander leaves and mix well(optional).
9. Then add in the curry leaves, mix well and remove from heat. Cover and rest for 10 minutes and serve.

Notes:

• Wash the liver pieces thoroughly for about 5-6 times in cold water.
• Adding coriander leaves helps to reduce the typical flavor of mutton liver.
• Cooking liver pieces with less water on low heat, helps to prevent the liver fry turns hard.