We are not supposed to have lavish dish like this garlic pepper liver fry during this lockdown period, I know. But as a human being, we are supposed to eat to keep ourself strong and healthy, right !! So when hubby managed to get some mutton liver during one of his trip to the market, I kind of obliged to make something spicy to lift our mood. I have seen this recipe in FB and tweaked a bit to suit it as per my pallet, however, I have added a tarka or tempering to the dish at the end, as mentioned in FB and I think it has created all the differences in the dish. My family liked it so much that I may need to make it a few more times after the lockdown is over.
Ingredients for Garlic Pepper Liver Fry
- Mutton Liver – 500 gms
- Milk – 1/2 cup
- Black Pepper powder – 2 tsp
- Red chilli powder – 1 tsp
- Lemon – 1
- Baby potatoes – 8-10, peeled and halved
- Tomato – 2 , chopped
- Onion – 2, chopped
- Chopped Garlic – 1 tbsp
- Garlic paste – 1 tbsp
- Garlic cloves – 8-10, peeled
- Coriander powder – 1 tbsp
- Red chilli flakes – as per taste
- For tempering – Ghee – 1 tbsp, green chilli – 2-3, slitted, Whole pepper corn, crushed a bit
- Salt, oil for cooking
- Sugar – a pinch ( Optional)
How to make Garlic Pepper Liver Fry
Wash the mutton liver and chop it to bite size pieces. Then soak it in milk for 30-40 minutes. I am told that it keeps the mutton liver soft.
After 40 minutes, discard the milk and marinate the liver with lemon juice, black pepper powder and red chilli powder. There are lots of chillies in this recipe, come on, after all it is garlic pepper liver fry.
Marinate it for 15-20 minutes minimum.
When the liver is getting marinated, prepare the vegetables. Peel the potato, chop the tomatoes and onion, peel the garlic etc.
Heat oil in a pan, when it is hot, add the potatoes with pinch of salt and fry till golden. Keep aside.
In the same pan, add the garlic paste and after 30 seconds, add chopped garlic. Fry till the garlic bits have started changing colors.
Add the chopped onion and fry till it starts changing color. .
Next add chopped tomatoes and fry well till tomatoes are mashed.
Add salt, coriander powder and red chilli flakes and mix well.
Now, add the marinated liver and mix well with the masalas.
Keep cooking with a occasional stir here and there till the water from mutton liver evaporates. Donot burn the masala and the liver pieces.
Add the fried potato pieces and mix well.
Add half cup of water or more depending on the requirement of gravy and cook till the potatoes are soft. Adjust the seasoning once the cooking is done and liver is cooked but soft.
In a tarka pan, ( I have misplaced it, hence used a make shift option), heat 1 tbsp of ghee.
Heat slitted green chilli, whole garlic cloves and crushed black pepper in the ghee.
Make sure, it is sizzling on the ghee.
Now pour the sizzling masalas including the ghee into the liver potato mix. Give it a good stir and then keep covered for 15 minutes to incorporate the flovours of the masalas into the garlic pepper liver fry.
Goes well with paratha and some salad as a side.