We were so lucky to receive a portion of Aunty J's mutton chukka varuval, or mutton liver fry! Had to have it for lunch the next day. I heated it up in the pan. It was too precious to heat in the microwave — that wouldn't be good as it would change the liver's texture and render it rubbery and inedible.
Since the pan was out on the stove, I might as well cook eggs to add on to the meal. Did an easy omelette for the Smol Girl, and sunny side up for us. Of course we would randomly have lamb biryani and dhal in the fridge. 😂 Didn't even have to go out to buy anything. Heated that up for lunch too. That totally complemented the mutton liver fry. Lunch was thoroughly satisfying.
Aunty J said that this was something that her mum made for the family; it was her mum's classic signature dish. Aunty J somehow hadn't tried to recreate it till recently. This batch that she decided to share with us was the one that she was most pleased with. She said that she finally got the taste close to what she remembered from the ones her mum cooked. 🧡
This version was wonderful. Aunty J got the spice balance right. The mutton liver was beautifully tender. I suppose how she treated the raw liver would be the secret because it wasn't stinky or powdery. She removed the smeowlly bits (offal lah) and kept all the good parts in the final toss of the dish. She said there wasn't much secret beyond pan-frying the pieces of liver in garlic, ginger, pepper, and turmeric, and a little chilli. For us, it's the best iteration we've ever tasted.
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