Lamb Liver Curry | Mutton Liver Curry| Eeral Kulambu
Lamb Liver Curry or Eeral Kulambu is a delicious and healthy curry with Mutton liver. It is very good for the Iron Source.
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Lamb Liver – ¼ kg
- Onions – 1 big sized
- Tomatoes – 2
- Ginger garlic paste – 1 tbsp
- Chilli powder – 1 tbsp
- GaramMasala – 1 tsp
- Turmeric powder – ¼ tsp
- Salt as needed
To Grind :
- Coconut – ¼ cup
- Coriander leaves – 1 tbsp Few strands
- Cumin Seeds – 1 tsp
- Curry Leaves – few
- Green Chilli – 1
To Temper :
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves a spring
- Cumin Seeds -1 tsp
Instructions
- Grind the ingredients mentioned in the To Grind table to a fine paste by adding little water and set aside. Clean the Liver and set aside .I used white liver. However both varieties can be used for this gravy.
- In a pan add in oil once it heats up add in Mustard seeds, Cumin seeds and then curry leaves. Next add in the onions and saute till they become translucent.
- To this add in the Ginger garlic paste and saute till the raw smell leaves and then add in the Tomatoes and saute till its cooked well.
- Next add in the cleaned Mutton Liver pieces and give a quick stir it will change in colour and then add all the spice powders and salt.
- .5. Mix well such that everything blends well and the masala is well coated on the Liver. Now add in the Ground Coconut masala and the required water and mix well such that it forms a gravy consistency.
- Cover and cook in medium flame till the liver pieces are well cooked. Finally, garnish with coriander leaves and switch off the flame.
Notes
- While grinding the coconut masala few pieces of cashew nuts can be added it enhances the flavour.
- Don’t cook in high flame.
- Tastes good when served with Steamed Rice, Roti, Idli or Dosa.
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