During the summer time, from a health conscious perspective, Mutton is most preferred than chicken since chicken is said to produce extra heat to the body. So, I wish to share this mutton starter recipe. Mutton liver is rich in iron, protein & vitamin A. Because of these reasons, this recipe is advisable at the time of body pain, fever & tiredness.
Ingredients :
Mutton liver, kidney & 'flower' mix - 150 gm
Small onion - 8-10 (or) Big onion chopped - 1/4 cup
Tomato - 1/2
Curry leaves - Some to saute
Pepper - 1 tsp or less
Funnel seeds (Sombu/Saunf) - 1 tsp
Cumin seeds (Jeeragam/jeera) -1 tsp
Coriander seeds (Malli/Daniya) - 1/2 tsp
Cinnamon (Pattai/Darchini) -Some to saute
Bay leaf (Elai/Tej patta) - Some to saute
Turmeric powder -1/4 tsp
Salt - to taste
Oil - 2 -3 tsp
Water - 400 ml
Things to be done before preparation:
a) Wash the mutton pieces 3 -4 times in warm water. Cut it & keep aside
b) Chop onion & tomato. Saute coriander seeds, funnel seeds & cumin seeds of 1/2 tsp each in the empty pan and powder it.
Preparation:
Now let us start this strong aroma mutton liver soup. First add oil to the pan, then saute cinnamon, bay leaf, funnel seeds,cumin seeds,pepper seeds and curry leaves. To this add chopped onion. After it turns transparent, add the chopped mutton pieces (In the picture, liver and kidney are reddish brown and the white ones are 'flowers'). Fry it for 2 min. after adding turmeric powder,grounded powder and salt. If you over cook the liver, it will become hard. Transfer these contents to a pressure pan (alternatively, you could do all this directly in the pressure pan). Pour water & after whistle leave for 5 minutes.
Soup is now ready... decorate with chopped fresh coriander leaves. (Add pepper,salt & lime juice to taste). You can also impress others with your mutton liver soup served with mutton cutlet and tomato ketchup.
Ingredients :
Mutton liver, kidney & 'flower' mix - 150 gm
Small onion - 8-10 (or) Big onion chopped - 1/4 cup
Tomato - 1/2
Curry leaves - Some to saute
Pepper - 1 tsp or less
Funnel seeds (Sombu/Saunf) - 1 tsp
Cumin seeds (Jeeragam/jeera) -1 tsp
Coriander seeds (Malli/Daniya) - 1/2 tsp
Cinnamon (Pattai/Darchini) -Some to saute
Bay leaf (Elai/Tej patta) - Some to saute
Turmeric powder -1/4 tsp
Salt - to taste
Oil - 2 -3 tsp
Water - 400 ml
Things to be done before preparation:
a) Wash the mutton pieces 3 -4 times in warm water. Cut it & keep aside
b) Chop onion & tomato. Saute coriander seeds, funnel seeds & cumin seeds of 1/2 tsp each in the empty pan and powder it.
Preparation:
Now let us start this strong aroma mutton liver soup. First add oil to the pan, then saute cinnamon, bay leaf, funnel seeds,cumin seeds,pepper seeds and curry leaves. To this add chopped onion. After it turns transparent, add the chopped mutton pieces (In the picture, liver and kidney are reddish brown and the white ones are 'flowers'). Fry it for 2 min. after adding turmeric powder,grounded powder and salt. If you over cook the liver, it will become hard. Transfer these contents to a pressure pan (alternatively, you could do all this directly in the pressure pan). Pour water & after whistle leave for 5 minutes.
Soup is now ready... decorate with chopped fresh coriander leaves. (Add pepper,salt & lime juice to taste). You can also impress others with your mutton liver soup served with mutton cutlet and tomato ketchup.
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