Bengali mete chorchori (মেটে চচ্চড়ি) or mutton 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.
Mutton liver cooking is an art, and sadly, quite lost these days. While growing up, my mom often made 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.
Ingredients for mete chorchori মেটে চচ্চড়ি recipe
- 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 – an alternate would be any seed oil like sunflower oil, groundnut oil, or even canola oil
Instructions to make aloo diye mete kosha or মেটে কষা
- 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 chopping 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.
Tips & Tricks
Cooking meat is one thing, but when you are handling mutton liver, remember certain points 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 Goat Liver Fry appetizing – Mete or liver has a peculiar taste to it, which 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.
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Mete Chorchori | মেটে চচ্চড়ি
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.
- 300 gms Goat Liver Cut in cubes
- 1 Potato Large, cut in cubes
- 2 Onion Medium, finely chopped
- 6 Cloves of Garlic Finely chopped
- 1 inch Ginger grated
- 2 Tomatoes Finely chopped or pureed
- 3 tbsp Mustard Oil
- 4 Green Cardamom
- 1 Black Cardamom
- 3 Cloves
- 1 inch Cinnamon Stick
- 2 Green Chilies
- Salt to Taste
- 1 tsp Turmeric Powder
- ½ tsp Red Chili Powder optional
- ¼ tsp Bengali Garam Masala Powder
- 1 tsp Ghee
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Pressure cook the goat liver cubes for 3-4 whistles with a little bit of water, salt, and turmeric powder
300 gms Goat Liver
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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 whole spices, finely chopped onions, garlic, and some grated ginger. Saute on medium-high heat till they turn golden brown.
2 Onion, 6 Cloves of Garlic, 1 inch Ginger, 3 tbsp Mustard Oil, 4 Green Cardamom, 1 Black Cardamom, 3 Cloves, 1 inch Cinnamon Stick
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Add the finely diced tomatoes and cook till all the liquid from the tomatoes has evaporated.
2 Tomatoes
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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.
1 Potato, Salt to Taste, 1 tsp Turmeric Powder, ½ tsp Red Chili Powder
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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.
2 Green Chilies, ¼ tsp Bengali Garam Masala Powder, 1 tsp Ghee
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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.