Easy Mete Chorchori Recipe | Goat Liver Fry

Bengali mete chorchori or goat liver fry recipe is a classic Bengali goat meat-based recipe where cubes of goat liver are cooked with potato in a mildly spicy dryish gravy. This mete chorchori is one of the most underrated delicacies from the collection of classic Bengali ranna recipes.

Goat liver cooking is an art and sadly, quite lost these days. While growing up my mom would often make this spicy mutton kaleji (liver in Hindi) recipe for an indulgent dinner, paired with crispy paratha or rotis. As kids, we could never be happy about this particular meal because, like other kids, we were quite fussy. But later in my teenage years, with much relief for my mother, we developed a certain fondness for this dish and would even await its return to our family dinner menu.

Tips & Tricks for Goat Liver Cooking

Cooking meat is one thing but when you are handling goat liver then there are certain points to remember to get the perfectly textured and delicious mutton liver fry. I have seen my mom cook this mete chorchori while growing up and I also follow the same procedure. I find it relatively much easier that give me the most authentic mete chorchori recipe. Here are some of the major pointers:

• Pressure cook the Goat Liver – The Liver has high levels of moisture in it, hence the need to cook it carefully or it turns dry and chewy. To ensure the perfect taste and texture, Pressure cook them quickly before adding them to the prepared gravy base
• Cut the Mutton Liver into small cubes – To allow the goat liver cubes to soak up the flavors perfectly, cut them into small cubes. Similarly cut the potatoes, into small cubes as it would give the dish a uniform look.
• Be generous with spices to make the Liver Fry appetizing – Mete or liver has a peculiar taste to it, that is often described as somewhat metallic. To avoid that, prepare the gravy base using onion, ginger & garlic cooked with a good amount of whole spices.

Benefits of Mutton Liver

Goat liver is an extremely nutrient-dense and protein-rich food. From what I have heard from my mom and read over the internet, it is rich in Folic Acid and Vitamin A. However, mutton liver also contains high levels of saturated fat and cholesterol. So if you have cardiovascular-related health issues or you have a family history of increased levels of blood cholesterol, you should cut down on consumption of mutton liver recipes.

However, you can always watch out for your health and yet indulge your tastebuds by cooking mutton kaleji recipes like this on special occasions. Both I and my husband are conscious of our health, so we make this once in six months, thus reserving it for a meal to celebrate a life event or so.

Ingredients to make Mete Chorchori

• Goat Liver – also known as Mutton Liver (Mete in Bangla & Kaleji in Hindi). Ask your butcher or you can cut the liver pieces into small cubes of 1×1 inch size for better cooking
• Potatoes – cut into similar-sized cubes.
• Whole Spices like Cardamoms (both black and green), Cinnamon & Cloves
• Gravy base of Onion, Ginger, Garlic & Tomato
• Green Chili for the heat
• Powdered Spices like Turmeric Powder, Bengali Garam Masala, Red Chili Powder
• Salt
• Mustard oil – alternate would be any seed oil like sunflower oil, groundnut oil, or even canola oil

Instructions to make Aloo diye Mete Chorchori

• We will start by prepping the goat kaleji or goat liver by washing it thoroughly and chopping it into small cubes. Pressure cook for 3-4 whistles with a little bit of water, salt, and turmeric powder
• Meanwhile, prep the rest of the ingredients such as peeling and dicing the potatoes into small cubes, and finely chop the onions, garlic, and tomato.
• In a thick-bottomed pan, add some mustard oil and allow it to smoke. Then turn down the heat and let the oil cool down. Add the finely chopped onions, garlic, and some grated ginger. Saute on medium-high heat till they turn golden brown.
• Add the finely diced tomatoes and cook till all the liquid from the tomatoes has evaporated.
• Add the diced potatoes, salt, turmeric powder, and red chili powder, and give it a good mix. Turn the heat on low and put on the lid to cook the potatoes.
• Once they are cooked, add the pressure-cooked goat liver into the pan and mix. Drop a couple of green chilies, garam masala powder, and a spoonful of ghee to round off the flavors. Allow it to simmer for a few minutes before turning off the heat.
• Serve it hot. If you want to serve it later then skip the last stage of cooking for later so that you do not overcook the liver.

Serving Suggestions

While growing up, I have always seen my Ma going the extra step by making crispy parathas to go with Mete Chorchori. Oh! It’s a delicious combo. Nowadays, I have made the healthy-ish switch to chapati or roti instead of parathas.

My husband prefers rice for his meals and goat liver fry makes no difference to that. So, he will have some rice and dal to go with this aloo mete chorchori. You can try serving this with Bengali Basanti Pulao for a royal meal.

More Mutton Recipes from my Blog

• Kosha Mangsho│Bengali Mutton Pot Roast Recipe
• Instant Pot Bengali Mutton Curry Recipe
• Mutton Keema Kofta Biryani Recipe
• Bengali Mutton Keema Aloo Matar Recipe
• Niramish Pathar Mangsho Recipe
• Malvani Mutton Curry Recipe
• Indian Mutton Keema Burger Recipe
• Patiala Shahi Keema Gosht Recipe

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