Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry is an authentic South Indian – Chettinad Special recipe. Liver is known as “Earal” in Tamil and “Kaleji” in Hindi. My grandma used to make lot of recipes with goat liver. She used to prepare any one and force us to eat since it is rich in iron and vitamins.Today, I thought of making liver pepper fry since many restaurants have this as their signature dish and I found many people opt for this fry. But I changed my mind to make this liver masala since I have got all the ingredients on hand. This liver masala is very tasty and easy to prepare. It gets cooked in 20-30 minutes and doesn’t need pressure cooking.
I’m not sure how many of you would want to prepare this dish at home because mostly people don’t buy mutton | goat meat as it is believed to be high in fat content, especially the goat liver. But homeopathy doctors advise us to take goat meat atleast once in a week while allopathy doctors advise us to take lean meat i.e. chicken. I think they serve the society in maintaining the ecological system J J! My personal suggestion is to go in for goat meat atleast twice in a month, especially for kids. This goat liver is rich in protein, iron and other vitamins & minerals and hence very good for growing children and people who are anaemic.
Now we go for the recipe.
- Goat liver – 250 gms
- Shallots (finely chopped) – 15 Nos.
- Ginger garlic paste – 1 tbsp
- Tomato (inely chopped) – 1 No.
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Coriander powder – ½ tsp
- Pepper powder – ½ tsp
- Coriander leaves (chopped) – 1tbsp
- Salt to taste
- Gingelly oil – 1 tbsp
- Cinnamon -1” piece
- Fennel seeds – 1 tsp
- Red chilli – 2 nos
- Curry leaves – few
- Wash the liver thoroughly in running water and dice it into big cubes.
- In a heavy bottomed kadai, add oil and season with the items given “For seasoning”
- Add ginger garlic paste and sauté till the raw smell goes off.
- Then add onion and fry till it becomes golden brown.
- Add tomato and sauté till it becomes mushy.
- Add all masala powders except pepper powder and mix everything well.
- Now add liver pieces and sauté till all liver pieces get coated with the masala and the oil oozes out from the masala.
- Now add ½ cup water, combine everything and cook with the lid closed while stirring in between.
- After 20 minutes, check if the dish has reached thick gravy consistency and the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly.
- When the gravy is about to dry, add pepper powder & chopped cilantro, mix everything and switch off.
Your tasty, spicy Goat Liver Masala is ready to serve! You can have this with hot steamed rice, rotis or with biryani |pulao.
- Always prepare any dish with “fresh bought” liver on the same day.
- If you want, you can make this dish with thick gravy by adding one more tomato.
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