Spicy Mutton Liver Fry / Mutton Liver Varuval / Eeral Varuval

This Goat liver fry is a delicious, spicy dry preparation which is a treat for organ meat lovers!

Goat liver is excellent source of protein and rich in iron & vitamin A. Though it has many nutritional benefits, moderation is advised due to its high cholesterol content.

I learnt this recipe from my friend Rathi; try this and give your feed back.

Ingredients:

Mutton liver - 500 g
Small onion - 15 / Big onion - 1(finely chopped)
Ginger - 1 inch piece, Garlic - 10 to 15 cloves (finely chopped and crushed)
Turmeric powder - ½ tsp
Red chilli powder - 1 to 1½ tsp
Corriander powder - 1½ tsp
Pepper powder - 1 tsp
Salt - to taste
Corriander leaves - 1 tbsp (finely chopped)

For Seasoning:
Oil - 1 tbsp
Fennel seeds - 1 tsp
Curry leaves - 1 sprig

Mutton Kulambu / South Indian Style Mutton Gravy - Pressure cooker method

I learnt this spicy and tasty coconut based mutton gravy from my sister Indumathi.  She is an expert in cooking especially non - veg.  

Though we usually have it with steamed rice; this is also a best accompaniment for Parotta, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).

Mutton Masala Varuval / Mutton Varuval / South Indian Style Mutton Fry

Another non - veg delicacy from my mom's kitchen!  This coconut based spicy mutton preparation is very delicious and also easy to prepare; favorite of mine too!

This will be a best accompaniment as a side dish for rice paired with any gravy or rasam. 

Aatukal Paya (Goat Leg curry) - Amma's special

Aatukal paya is made of lamb or goat's leg often referred for people having cold or flu; it is also helpful to increase bone strength, heal wounds, cure mineral deficiency.

It is one of the popular delicacies among non-vegetarians especially in South India.

Though nutritious; moderation is recommended in consumption because of its high fat content!

Goat Brain Fry (masala) / Moolai Varuval - South Indian Style

Brain fry / masala is a delicacy and favorite non-veg dish in South India; very easy to prepare as well!

Ingredients:

Goat Brain - 3
Chopped onion - 1½ (shallots or big onions; I used big onions)
Chopped tomato - 1
Ginger garlic paste - 1 tbsp
Red chilli powder - ¼ spoon
Corriander powder - ¼ spoon
Turmeric powder -¼ spoon
Curry leaves - few
Salt - As per taste
Oil - 1 or 2 tbsp

To Grind:
Pepper - 1 tsp 

Cumin seeds - ½ tsp
Fennel seeds / sombu - ¼ spoon

Keema Matar / Minced Meat with Peas

Here is a tasty dish, made of minced meat (mutton / lamb) with green peas! This is a best accompaniment for roti and rice. Try it out and enjoy!

Ingredients:

Mutton keema - 250 grams (Washed and drained)

Fresh or frozen green peas - ½ cup

Onion - 1 

Tomato 1(medium size)

Bay leaf - 1

Red chilli powder - 1 ½ tsp

Corriander powder- 2 tsp

Cumin powder -  ½  tsp
Pepper powder - ½  tsp

Salt - to taste

Coriander leaves - 1 tbsp (finely chopped) 

To Grind: 

Ginger - 1'' piece
Garlic - 5 to 6 cloves

Green chillies - 2

Cinnamon - 1 small piece

Cloves- 3
Cardamom - 1

Directions:

Finely chop the onion and tomato.  Keep aside.

Grind ginger, garlic, green chillies, cinnamon, cloves and  cardamom with little water to fine paste.  keep aside.

Heat oil in a Pressure cooker;  add bay leaf and finely chopped onion.

Saute for a while till the colour changes and then add the grounded paste.

Fry in a medium flame for a minute (If you think it is sticking to the pan add little water) and add tomato with salt.

Saute till tomato becomes soft.

Now add the spice powders and keep frying till the raw smell goes.

Then add minced meat, peas and mix with 1½ cup of water.

Close the cooker with the lid. After the first whistle, simmer for 10 minutes and switch off the gas.

After the pressure releases, open the lid and mix well. (If the gravy is not thick enough, allow to boil till you get the desired consistency)

Garnish with coriander leaves and serve hot.

Note:

You may adjust the water quantity and spice level to suit your taste.

If you are using dried peas, soak it overnight for nearly 7 to 8 hours and pressure cook the peas adding salt and water and add this to the gravy.