Fried mutton liver, commonly known as “liver fry,” is both popular here in Nepal and in parts of southern India. In addition to being super nutritious—liver is a good source of protein, folic acid and iron—fried liver goes really well with just about anything. Serve it with rice or bread, or instead of bacon or sausage to go with eggs and some greens for brunch.

Ingredients

• ½ tbsp ‏turmeric

• 500g ‏liver

• 2 tbsps ‏mustard or olive oil

• 5 pieces timmur, crushed

• 4 cloves ‏garlic, sliced into small pieces

• 5cm piece of ‏ginger, thinly sliced or smashed

• 1 tbsp ‏salt (or to taste)

• ½ tbsp ‏cumin powder

• ½ tbsp ‏coriander powder

• 1½ tsp ‏red chilli powder (optional if your liver can't handle spicy liver)

• ½ ‏lemon, squeezed

• few ‏fresh chives, chopped

Directions

Slice the liver into long, thin strips and then cut into 1cm pieces. Mix turmeric and cold water in a bowl and submerge the liver. Liver has a peculiar smell, so soaking in turmeric will lessen the scent. Soak for about half an hour before washing in cold water a couple of times. Drain the turmeric water, and pat the liver dry with kitchen paper.

In a pan, heat the oil and throw in the timmur, followed by ginger and garlic. Just as the ginger and garlic turn golden brown, add the liver to the pan and give it a good stir. Cook for about 10 minutes on medium heat—you will notice that the liver will start browning, but make sure the pieces do not become dry. Be careful—overcooking liver will make it rubbery, so make sure you are cooking on medium heat.

Add salt, cumin and coriander and stir to mix well. Cook for about 3-5 minutes. Add 1/4 cup of water and continue cooking on medium heat for about 5-6 minutes until the water evaporates entirely. Sprinkle that chili powder and give it one last stir.

Transfer to a serving bowl, add lemon juice and mix with a spoon. Garnish with cilantro or chives.

See other recipes: 

- Kabargah: Goat ribs, cooked in milk and ghee
- What’s black and tastes like goat? Kalo Masu, obviously.
- How to roast a leg of goat (or lamb)
- This is not your father’s (or mother’s) goat curry