Tuesday, November 9, 2010

Goat Liver Fry (Mutton Liver Fry)

This is the first time I'm cooking with goat liver. This is the Kerala style liver fry preparation. Marinated liver is cooked at low heat and then shallow fried with onion and spices. Slow cooking at low heat is preferred to avoid the liver pieces from becoming rubbery. In India and some other Asian countries goat meat is also called as mutton. I learned something new here :) - a mature sheep's meat is usually called mutton while meat of young sheep (lamb) is called lamb.
Recipe Courtesy: Shn's Mishmash

8 comments:






Dr.Sameena Prathap
said...

Hi,

Wonderful looking liver fry...My hubby's favorite...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com

Ushnish Ghosh said...

Thats a great dish! I have some goat liver and will try this.
The liver becomes hard and rubbery due to prolonged cooking. Normally liver should not be cooked beyond 5 minutes, unless one want it to be hard...or get the fried live aroma
With the new Keralite spice , it will be a new taste for me
have a nice week.

Kairali sisters said...

Njan ethu kazhikilla, ennalum recipe kidu anu tto...

Suja Sugathan said...

Adipoli aayitundu, drooling.

Sarah Naveen said...

looks super yummy!!!

Priya said...

Yumm, mouthwatering liver fry..

Cooking Blog Indexer said...

Ushnishda, you are right abt the cooking time
Sameena, Kairali sis, Suja, Sarah, Priya..thanks for stopping by...

Yummy Team said...

WOW! Super tempting pic ketto..This is my all time fav..Nattil chennittu venom ethellam kazhichu kothi theerkkan...