4. Add the Mutton Liver
Add the mutton liver pieces to the pan, stirring well to coat them with the masala.
Cook on medium-high heat for 5-7 minutes, stirring frequently. Liver cooks quickly, so avoid overcooking as it can turn tough and rubbery.
5. Finish with Spices
Once the liver is cooked and tender, reduce the heat and sprinkle garam masala powder and black pepper powder.
Stir well and cook for another 2 minutes to let the spices infuse.
6. Garnish and Serve
Squeeze fresh lemon juice over the curry and garnish with chopped coriander leaves.
Serve hot with roti, paratha, or steamed rice.
Tips for Success
1. Don’t Overcook the Liver:
Mutton liver cooks fast, usually within 10 minutes. Overcooking will make it tough, so keep an eye on it.
2. Clean the Liver Thoroughly:
Cleaning the liver well is essential to remove any bitterness. Some people soak the liver in milk for 30 minutes before cooking to enhance its taste and tenderness.
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