Mutton Lungs and liver fry
Mutton Lungs and Liver Fry is a tasty traditional south Indian curry served as a side dish for Dosa/Idli/Chapthi. This recipe is quite simple yummy and delicious that one cannot resist having more of it. It is also a healthy dish as lamb liver is very good for health, It contains a large amount of high-quality protein, an easily absorbed form of iron, An easy to make side dish with simple ingredients, traditional recipe was to use only onion, tomato, turmeric, chilly powder and coriander powder instead i have added few aromatic spices to enhance the flavor.
Ingredients:
Lamb/Goat lungs and liver – 1 set (about 1 kg) cut into small pieces/cubes
Bay leaf – 1 or 2 leaves
Clove – 3 no’s
Cinnamon – 1 small stick
Ginger garlic paste (Freshly crushed/ground) – 2 Tsp
Onion – 3 medium chopped
Tomato – 2 medium chopped
Coriander – 1 bunch chopped
Turmeric powder – 1/2 tsp
Coriander powder – 1 1/2 tbs
Chilly powder – 1 tbs adjust to your taste
Salt to taste
Oil – 2 tbs
Method:
Rinse chopped mutton lungs and liver pieces twice or thrice, drain the water init with a colander. If the pieces are big, cut it into small pieces. Keep all the other ingredients ready.
Heat a pressure cooker pan by adding oil to it, when it is hot add bay leaves, clove, cinnamon saute for few secs, then add onion. Fry until it turns translucent, then add ginger garlic paste, fry until the raw smell evaporates. Add chopped coriander,
Add chopped tomatoes, saute until it becomes soft
Add Turmeric, chilly powder and coriander powder, saute for a minute.
Add rinsed and drained mutton lungs and liver pieces, add salt. mix well
Fry until the water in it gets absorbed/ until the raw smell goes. It takes about 10 min, then adds 2 cups of water, close the lid of the cooker, pressure cook for 4 to 5 whistles.
When the pressure of the cooker settles down by its own, open the lid bring the curry to boil until to a thick in consistency.
Serve hot with Dosa/Idli/Roti’s
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