Tag Archives: mutton recipes

Mutton Liver Curry / Eeral Kulambu

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Already I have shared few liver recipes (stir-fry) and now this one is a curry recipe which can be served as a main dish for steamed rice along with rasam and boiled egg or omelette.

My aunty use to prepare this very often at home, mostly on Wednesdays we could find this Mutton liver curry at her home. I love this curry, but for almost a long time I forget this curry and today morning when I found mutton liver lying in my refrigerator, planned to prepare this recipe.

It is a simple, delicious, and healthy and consumes less time to prepare. Let us move on to the recipe…

Do check out my other Lamb/Mutton recipes in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Lamb Liver Curry / Eeral Kulambu

Lamb Liver Curry / Eeral Kulambu

Ingredients:

  • Mutton Liver – 250 gm
  • Onions – 2 nos (medium size)
  • Cumin seeds – 1 ¼ tsp
  • Peppercorns – 1 ½ tsp
  • Coconut – 30 gm
  • Chili powder – 1 tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Fenugreeek seeds – ¼ tsp
  • Ginger-garlic paste – 2 tsp
  • Oil – 1 tbsp.

Preparation:

  • Clean the liver and chop them to small pieces.
  • Peel and finely chop the onions.
  • Grind coconut pieces, 1 tsp of peppercorns and 1 tsp of cumin seeds together to a fine paste by adding little water.
  • Heat oil in a pressure-cooker, add in the mustard, fenugreek, ¼ tsp of cumin seeds and curry leaves and wait until they crackle.
  • Add in the onions and ginger-garlic, cook until the onion turns golden brown.
  • Pour in the coconut paste and cook until the oil separates and floats on the top.
  • Add in the chopped liver pieces followed by red chili powder and salt, cook until the raw smell goes off.
  • Pour in a cup of water, bring it to boil and pressure-cook for a whistle.
  • Remove the lid when the pressure subsides, keep on medium flame until it reaches the curry consistency.

Serve hot with steamed rice for lunch and goes out well with Idly or Dosa for breakfast.

Elumbu Kuzhambu / Lamb Bones curry – II

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Coming to Mutton, all its spare parts have different and delicious taste, flavor and aroma. Already I have updated one recipe with Mutton bones and this one is the another version of this mutton bones curry, which taste completely different than the first version.

Ingredients:

  • Mutton / Lamb bones – ½ kg
  • Shallots – 15 nos
  • Green chilli – 4 nos
  • Ginger – garlic paste – 1 tbsp
  • Tomatoes – 2 nos
  • Chilli powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Coconut pieces – 2 tbsp
  • Black Peppercorns – 1 tsp
  • Cumin seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Salt to taste
  • Oil

Preparation:

  • Grind the coconut, black pepper, cumin seeds, poppy seeds to fine paste by adding little water.
  • Finely chop the shallots / onion, tomatoes and slit the green chillies.
  • Heat oil in a pressure cooker. Put cinnamon, cloves and ginger-garlic paste and sauté till the raw smell goes off.
  • Put the shallots/onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put the bones and all the spice powders followed with the sambhar powder and salt.
  • Saute them for 3 mins and then pour in the grounded paste and sauté till the raw smell goes off.
  • Pour in a cup of water and allow to boil.
  • Cover the pressure cooker and wait for 3 whistles.

Serve hot with steamed rice , idli and dosa.

Making of Mutton Bones Curry / Elumbu Kulambu: