Sheep's Liver Curry

Mangalore - Goa - Mutton
Quantity Measure Ingredients Description:
1 Nos. Coconut (Narial) Extract thick and thin juice
1 Nos. Mutton - Liver cut in small pieces
2 Large Onions For Sliced Masala
3 Medium Chillies Green For Sliced Masala
1 Inch Ginger (Adhrak) For Sliced Masala
10 Flakes/Cloves Garlic (Lason, Losun) For Sliced Masala
200 Grams Potatoes Peel and cut
1/2 Inch Turmeric/Haldi For Ground Masala
10 Nos. Pepper Corns For Ground Masala
1/2 Teaspoon Jeera (Cumin Seeds) For Ground Masala
2 Tablespoon Coriander(Dhania) For Ground Masala
15 Large Chillies Red Dry For Ground Masala
  As Required Cooking Oil for tempering
  As Required Curry Leaves (Kadi patta) for tempering
  As Required Vinegar to taste
  As Required Salt to taste

Extract thick and thin juice from the coconut.  Cut the liver into small pieces, wash and cook in 2 cups of thin coconut juice, with  sliced masala.  Add salt to taste cook  for about one hour.  

Peel and cut potatoes.  Add to liver and boil.  

Put ground masala with its water  

Temper with ghee and curry leaves.  Lastly add thick coconut juice.vinegar, and salt to taste.   Simmer for fifteen minutes.

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