Mutton liver gravy-Mutton eeral gravy

The mutton liver is a good source of vitamins and essential nutrients. They are so good for pregnant and lactating women. They help to increase the haemoglobin counts. I too had mutton liver regularly to increase my haemoglobin during my pregnancy as my count was low and it worked out well. Mutton liver as fry or gravy I love them a lot. Whenever mom makes it I will be happy to eat it. Even when the gravy is not completely done. I used to get some pieces from her along with some gravy in a plate and enjoy the tasty bites. I learned this gravy from my dearest mom and I could recreate the gravy in the same taste she makes.

Previously we used to get liver from the Hypermarket they weren’t fresh so we stopped buying it and so I missed the Liver dishes. One year back we started buying fresh mutton from the local meat shops and the meat is so good there. Mutton liver is also available there. Here in these shops, the liver is good and fresh. Whenever I make this gravy I thought to take pics and make a post of it. But it went on skipping and finally, the day has come. Last Friday, I made this mutton liver gravy along with ghee rice and onion raita. As usual, they were heavenly together. This gravy also goes well with plain rice and Sambar, dal or Rasam, Biryani… You can also have it with Roti or chapati.

Also check the other Mutton Recipes.

Now let’s see how to make the gravy

Preparation Time : 20 mins

Cooking Time : 40 mins

Serves : 3 – 4


  • Oil – 2 tbsp
  • Cinnamon – 2(1 inch piece)
  • Cardamon – 2
  • Cloves – 2
  • Onion – 2(medium sized, sliced)
  • Green chillies – 3
  • Rambae leave/pandan leave – a few
  • Ginger garlic paste – 1 tbsp
  • Tomato – 1(medium sized, chopped)
  • Mutton liver – 1/2 kg
  • Rock salt
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Pepper powder – 1 tsp
  • Fennel powder – 1 tsp
  • Coriander leaves – a few


1.Clean the liver pieces. Wash them well with water and keep them ready. In a pressure cooker heat oil. When it is hot add Cinnamon, cardamon and Cloves. Then add sliced onions, green chillies, pandan leaves. Saute the onion till it turns light golden. Then add ginger garlic paste. Cook till the raw smell goes. Add chopped tomatoes. Saute them and cook till the tomatoes get mushy. Add the cleaned liver pieces and mix well. Add salt as required.

2. Add Turmeric powder, red chilli powder, Cumin powder, pepper powder and Fennel powder. Mix the masala well with the liver. Add 1/2 cup of water and pressure cook until the liver gets soft. Open the lid after pressure is released. Cook in medium flame if the gravy is thick Finally add chopped Coriander leaves and give a nice mix and switch off the flame.

Serve hot with Rice or roti

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