Mutton Liver Do Peyaza

Mutton Liver Do Peyaza~

A true traditional mutton liver do peyaza with the awesomeness of everything South-Asian cuisine has to offer! The flavors of this dish will give the genuine South-Asian touch from the root!

It has been long since I have shared my last curry recipe and Eid-ul-Azha is tomorrow; so it’s high time to present this gem to you. This recipe of spicy mutton liver do peyaza is a pure indulgence and celebrates the heritage of the most flavorful South-Asian cuisine!

Ingredients of mutton liver do peyaza:

• 1 piece of mutton liver; cube cut,
• 1 tablespoon of ginger paste,
• 2 teaspoon of garlic paste,
• ½ teaspoon of turmeric powder,
• 1¼ teaspoon of red chili powder,
• ½ teaspoon of coriander seed powder,
• 1 teaspoon of cumin powder,
• 2 tablespoons of onion paste,
• 1 cup of chopped onion,
• 4 pieces of (cardamom, cinnamon, cloves) each,
• 2 pieces of bay leaves,
• 3 tablespoons of sour yogurt,
• ¼ teaspoon of fenugreek,
• 4-5 pieces of green chili,
• 2 tablespoons of mustard oil,
• ½ cup of oil,
• salt according to taste.

Directions of mutton liver do peyaza:

1. Wash the liver pieces very well and drain out the water.
2. Then rub the liver pieces with all the ingredients together properly except the
3. chopped onion, green chili, whole hot spices & fenugreek and keep it for 30 minutes to marinate.
4. Now fry the whole hot spices & bay leaf with the oil on a large pan and pour the ½ cup of chopped onion on it and stir it until it is light brown.
5. Then pour the marinated liver on the pan and stir it until it is fragrant and pour the hot water according to need and cook it until it is tender.
6. When the broth is reduced and well cooked, fry the fenugreek & ½ cup of chopped
7. onion with the mustard oil on other pan and pour the cooked liver on the pan and add the green chili on it and stir it very well and take it out after 5 minutes and pour it on a serving dish.
8. Serve the mutton liver do peyaza and enjoy on Eid-ul-Azha :) :)