Mutton/Goat Liver Soup

Servings : Serves 2-3

I’ve always been a fan of liver, and this recipe is my version of one that my family used to make when I was a little girl. Liver is rich in Iron and is extremely healthy for the body.


  • 250 gm mutton or goat liver
  • 2 tbsp. oil
  • 1/4 tsp. garlic paste
  • 1/4 tsp. ginger paste
  • 1 tomato, grated
  • 1 potato, peeled and cubed
  • 1 onion, finely chopped
  • 1 green chilli, chopped
  • juice of half a lemon
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. cumin powder
  • 2 cups water


Clean the liver thoroughly and cut it into bite sized cubes.

Heat oil in a pan, add the chopped onions and fry until beginning to turn golden. Add the ginger and garlic pastes followed by the chopped liver. Sprinkle on the turmeric and cumin powders, salt, chopped chilli and black peppers.

Fry the liver until the colour changes. Then add the grated tomato and cubed potatoes. Cook for a couple of minutes and then add the water, cover and simmer on low heat for about 10-12 minutes.

Check to see that the liver is cooked through and the potato cubes are tender. Squeeze in the lemon juice and adjust seasoning to your taste. Serve with crusty toasted bread or over plain boiled rice.

Remember to sprinkle a touch more black pepper on serving for that extra added kick of spice.

Enjoy! 🙂

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