Mutton Liver Pepper Roast / Eeral Roast

Liver especially the mutton liver is considered to be a good source of vitamin A, thought little bit high in fat content. One of the important thing while cooking the liver is you need to be careful that it should not be overcooked. If you overcook then they would become hard and rubbery. This liver pepper roast goes well with rice, parotta, chappathi or paalaada .

Preparation time: 35 mins
Cooking time: 30 mins


Ingredients:

Mutton liver - 200 gms
Turmeric powder - 1/2 tsp
Whole pepper - 2 tsp
Fennel seeds - 1 tsp
Curry leaves - 1 spring
Onion - 2
Tomato - 1
capsicum - 1/2 cup
Garam masala powder - 1 tsp
Oil - 2 tbspn
Ghee - 1 tbsp
Salt to taste
Ginger garlic paste - 1 tbsp
Cinnamon stick - 1 small piece
Cardamom - 2
Clove - 1


Procedure:

1. Take all your ingredients.

2. Take all your spices.

3. Cut mutton liver into small cubes and add 1/2 tsp turmeric powder or 1 tbsp of vinegar or little milk and soak it for 30 mins; clean and wash them well with water so that excess blood in the liver drains out. Keep it aside.

4. Dry roast whole pepper and fennel seeds.

5. Crush them coarsely.

6. Heat oil in a kadai. Add whole spices and onion.

7. Add ginger garlic paste, green chilli and tomato and saute till it becomes mushy.

8. Add liver, salt and spices.

9. Pour half cup of water and cover with a lid.

10. Cook till the oil separates.

11. Now open the lid and add capsicum and curry leaves.

12. Increase the heat to a high and cook till all the water evaporates.

14. Toss them well.

15. Transfer it to a serving bowl and serve hot.

Note: 
Livers have a strong, distinctive flavor so soaking in turmeric powder or vinegar or milk, makes the taste milder and also it helps remove any left over toxins and blood from the liver.