Mutton liver soup is a healthy diet for kids and people suffering from joint pains. This soup is a must prepare during winter. We reduce the spices if it has to be served for a person suffering from fever or injury this soup is truly a miracle diet for everyone.
I normally tend to cook the liver in the soup and later use the liver in a curry the taste of liver is very delicious and this way it reduces the iron flavor which is evident in the liver. I have given my twist to this soup by adding butter, peas and corn to enhance the flavor and taste.
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Ingredients:
250 Grams Mutton Liver
1 Medium Onion
2 Inch Ginger
8 Pods Garlic
3 Green Chillies
2 Maggi Chicken Stock Cubes
3 Cloves
1 Inch Cinnamon
3 Pods Cardamom
1 Star Anise
1/2 Tbsp Pepper
1/2 Tbsp Cumin Seeds
1 Tbsp Ginger & Garlic Paste
1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
2 Tbsp Sesame Oil
1/4 Cup Green Peas
1/4 Cup Cooked Chopped Liver
1/2 Onion
6 Pods Garlic
2 Green Chillies
1 Tbsp Butter
Salt and Pepper powder.
Lime juice and chopped mint and coriander for garnish...
Method:
I get the liver pre cut into cubes from the butcher it is easy for me to clean at home I need to wash and use. But if your preparing liver for first time try to wash and remove blood clots in the liver then chop into bite size cubes.
I have washed the liver twice and used a colander to drain excess water. Peel the ginger, garlic and onion wash and roughly chop all the three ingredients. Slit the green chilies into halfs and reserve.
Heat a pressure pan with sesame oil on medium flame. Once the oil starts to smoke add the whole spices pepper corns, cumin, cloves, cinnamon, cardamom and star anise allow the spices to splutter.
Once the spices have stopped spluttering add onion, garlic, ginger along with ginger and garlic paste, chillies fry till onion turns transparent. Add the liver to the masala toss and fry for a minute.
Add stock cubes, chilly powder, turmeric powder and coriander powder to the liver fry for another minute add salt as per taste and 3 cups water cover the lid and place a whistle cook on high flame for 3 to 4 whistles or for 15 minutes.
Once the pressure releases from the pressure cooker we can strain the soup using a mesh colander/strainer. I like to serve the soup with butter tossed peas, corn and garlic. Majority of the liver will be used in a curry and very few pieces of liver will be chopped and used in this soup.
We can also strain and preserve the soup in the freezer and use as required. Just before serving heat a pan with butter and toss onion, garlic, chillies, sweet corn and peas in the butter add the soup and bring to a boil if we need to dilute the soup add 1/2 cup warm water and adjust salt and pepper as per taste garnish with coriander and serve hot 😊
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