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Mete chorchori recipe | Mutton liver curry | Mutton liver curry recipe bengali
Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon
Course: Side Dish
Cuisine: Indian
Preparation Time:
Cooking time:
Total time:
Servings: 4 Persons
Mete chorchori is a pure Bengali delicacy and one of the most authentic Bengali recipes. It is hugely popular among Bengalis and one of the frequently prepared dishes in every bong house. Mutton liver curry recipe bengali is renowned for its unique texture, irresistible taste and unbeatable flavour. In this preparation, mutton liver is cooked with potato chunks, lots of onion, ginger, garlic and some spices. It is mostly relished with plain rice and sometimes with rotis or parathas.
Tips to prepare perfect mete chorchori
Health benefits of mutton liver
How to make mutton liver curry (Mete chorchori)?
Ingredients:
To marinate the Mutton liver (Mete)
Other ingredients
Instructions:
Serving Instruction
Mete chorchori recipe | Mutton liver curry | Mutton liver curry recipe bengali
Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon
Course: Side Dish
Cuisine: Indian
Preparation Time:
Cooking time:
Total time:
Servings: 4 Persons
Mete chorchori is a pure Bengali delicacy and one of the most authentic Bengali recipes. It is hugely popular among Bengalis and one of the frequently prepared dishes in every bong house. Mutton liver curry recipe bengali is renowned for its unique texture, irresistible taste and unbeatable flavour. In this preparation, mutton liver is cooked with potato chunks, lots of onion, ginger, garlic and some spices. It is mostly relished with plain rice and sometimes with rotis or parathas.
The name mete chorchori is a Bengali name where ‘mete’ means liver (Lamb, goat or chicken) and ‘chorchori’ means dry curry. Mete chorchori can either be prepared with the liver of lamb, goat or chicken. But usually, the authentic meter chorchori is always prepared with mutton liver.
Meter chorchori recipe is neither a curry nor a stir fry. Basically, it’s in between like a dry curry. In curry, water is added for gravy and for stir fry, addition of water is completely prohibited. But in mete chorchori, little water is added to make the curry mushy and the masala moist. It is a winter delicacy and a perfect dish to warm up our body with its richness and heaty taste.
For any Bengali, a bowl of mete chorchori with bhaat (Plain rice) is much more than a comfort food. This flavoured and spicy dry curry is enough to trigger your taste buds. Apart from its irresistible taste, mutton livers are very healthy too.
In our childhood days, butchers used to give mutton livers along with meat or at very low cost. But now a day’s, mutton liver has become costly and very demanding due to its health benefits. We need to ask meat shop and book in advance to get mutton liver.
Bengali mete chorchori always make me feel very nostalgic and takes me to the delicious memories of my childhood. Whenever my dad used to buy mutton from the market, he always used to bring mete separately, especially for me because I, as a kid, I used to face difficulty in eating mutton. So, mom always used to prepare Mete chorchori along with mutton curry.
In fact, whenever we went to our Dadur Bari (grand-father’s house from mother’s side) for any ceremony, the very next day after ceremony, Thakur Moshai (Chef) used to prepare mass amount of mete chorchori with all the mutton livers. I and my cousins used to gang up before him to taste the utterly delicious Mutton liver curry.
Mete chorchori is a very simple recipe and easy to make. It requires all the regular and easily available ingredients of any Indian kitchen pantry to get prepared. The best part of the scrumptious recipe is that it gets prepared much quicker than a mutton curry. It could be a perfect side dish for any regular day or busy working days.
Mete chorchori recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow my recipe precisely then you will get the perfect authentic Bengali mete chorchori on your plate.
Tips to prepare perfect mete chorchori
- Always cut the mutton liver into medium pieces. Big pieces may not absorb the flavour of masala into centre and smell a bit.
- Marinate the mete with salt, turmeric powder, chilli powder and fry it before cooking. It helps to reduce the smell of mutton liver.
- Don’t skip potato chunks from the recipe. It enhances the taste of the dish.
- Add little water during the time of cooking. It keeps the curry moist and mushy.
- Add raisins into the chorchori. The combination of spicy mete chunks with sweet raisin takes the taste of the dish to another level.
- Add ghee (Clarified butter) during the time of cooking. It enhances the flavour of the dish.
Health benefits of mutton liver
- Mutton livers are full of minerals which are beneficial for our body.
- It is a great source of Vitamin A which is good for our eyes and skin.
- It is a good source of Iron too which helps in haemoglobin formation.
How to make mutton liver curry (Mete chorchori)?
To prepare the mete chorchori, first wash the mete (Mutton liver) and cut them into medium size pieces. Marinate them with salt, turmeric powder, red chilli powder and keep it aside for half any hour.
Wash and cut all the veggies and keep it ready to use. Cut the potatoes to medium size pieces slightly smaller than mutton livers because the mete will contract after getting cooked.
Put a pan on flame and add enough mustard oil to fry the potato chunks. Once the oil is hot, add the potato chunks into the pan. Add some salt, turmeric powder into it and mix it. Fry them till brown patches occur on the pieces and keep them aside on a separate plate.
Now fry the mete (Mutton liver) into the same pan over medium flame for 6-8 minutes from all the sides and keep them aside on a separate plate.
In the same pan, add some ghee and allow it to melt. Add the whole spices for tempering and let them crackle.
Add garlic into the pan and cook it till golden. Then add the sliced onions into the pan and cook it for 12-15 minutes over medium flame. Stir in between when required.
Add ginger paste, garlic paste and give a nice mix. Cook it in low flame for another 2-3 minutes until the raw smell goes away.
After this, add salt, turmeric powder and give a nice mix. Add red chilli powder and cook the masala for another 2-3 minutes on low flame.
Add roughly chopped tomatoes, chillies and give a nice mix. Cover the pan and cook it in low flame till the tomatoes are mushy.
Add the fried mutton pieces and mix with the masala. Cover the pan and cook it for another 10 minutes on lowest flame.
Add cumin powder, coriander powder and cook it on lowest flame for another 2-3 minutes. Add 1-2 tablespoons of water if required. Add the fried potato chunks, raisins into the curry and mix it. Cover the pan and cook it for another couple of minutes.
Add Bengali garam masala and mix it well. Bengali garam masala is the combination of cinnamon, cardamom and cloves powder of equal proportions.
Add some water into the pan and mix it well. Cover the pan and allow the masala to cook over lowest flame for another 5-6 minutes. Stir in between when required. Switch off the flame and put the pan down. Delicious mutton liver curry is ready to serve.
Many traditional Bengali food have already been shared in my previous posts. You can check few of them like
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Ingredients:
To marinate the Mutton liver (Mete)
- 350 grams Mutton Liver (Mete), washed & medium pieces
- ½ teaspoon Turmeric powder
- ½ teaspoon red Chilli powder
- ½ teaspoon Salt
Other ingredients
- 2 Potato, peeled & medium pieces
- 3 large Onions, thin sliced
- 2 tomatoes, deseeded and diced
- 6-7 large cloves of Garlic, cut lengthwise
- 2 teaspoons Ginger paste, heaped
- 2 teaspoon Garlic paste
- 4 Red or green Chillies
- 1 tablespoon Raisin
- ¾ teaspoon Cumin powder
- ¾ teaspoon Coriander powder
- ½ teaspoon Bengali Garam masala
- 1 teaspoon red Chilli powder
- 1 teaspoon Turmeric powder, for cooking
- ¼ teaspoon Turmeric powder, to fry the potato chunks
- ¾ tablespoon Ghee (Clarified Butter)
- Salt to taste
- 1/3 cup water
- 2 tablespoons Mustard oil for cooking
Instructions:
- First wash and clean the mutton liver and cut them into medium pieces. Add ½ teaspoon salt, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder on the mutton liver pieces. Mix it well and marinate for 30 minutes. Cover the plate and keep it aside.
- Put a pan on flame and allow it to become completely dry. Add 1½ tablespoons mustard oil into the pan.
- Once the oil is hot, add potato chunks into the pan. Sprinkle some ¼ teaspoon salt, ¼ teaspoon turmeric powder and give a nice mix. Fry the potatoes evenly from every side in medium flame till golden and crisp. Transfer the potato chunks on a plate.
- Add the marinated mutton liver pieces (Step 1) into the same pan and fry them over medium flame for 6-8 minutes until it changes the colour from red to opaque brown. Flip the pieces in between. This step helps to reduce the raw smell of mutton liver and makes the dish more palatable.
- Transfer the mutton liver pieces on a separate plate and keep it aside.
- Add ½ tablespoon mustard oil, ¾ tablespoon ghee (clarified butter) into the pan and allow it to melt completely.
- Add 2 inches cinnamon stick, 4 cardamom, 5 cloves into the pan and let them crackle.
- Add sliced garlic into the pan and cook them till golden.
- Add sliced onion into the pan and give a nice stir. Cook it for 12-15 minutes over medium flame till translucent and soft. Stir in between when required.
- Add ginger paste, garlic paste into the pan and give a nice mix. Cook it in medium low flame for another 2-3 minutes until the raw smell goes away.
- Then add salt, turmeric powder and give a nice mix. Add red chilli powder and cook the masala for another 2-3 minutes on low flame.
- Add roughly chopped tomatoes, chillies and give a nice mix. Cover the pan and cook it in low flame for around 5-6 minutes till the tomatoes get tender and mushy.
- Add the fried mutton pieces (Step 5) and mix with the masala. Cover the pan and cook it for another 10 minutes on lowest flame. Stir in between when required.
- Add ¾ teaspoon cumin powder, ¾ teaspoon coriander powder and cook it on lowest flame for another 2-3 minutes until the oil releases. Add 1-2 tablespoons of water if the masala becomes too dry.
- Add the fried potato chunks into the curry and mix it.
- Add 1 tablespoon raisins into the pan and give a nice mix. Cover the pan and cook it for another couple of minutes.
- Add Bengali garam masala into the pan and mix it well.
- Add 1/3 cup of water into the pan and mix it well. Cover the pan and allow the masala to cook over lowest flame for another 5-6 minutes. Stir in between when required.
- Switch off the flame and put the pan down.
Serving Instruction
Transfer the mete chorchori into a serving bowl. Serve hot or warm to enjoy the best taste of it. Relish the authentic Bengali recipe with steamed Basmati rice or flat bread and enjoy your meal.
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