Goat Liver and Spleen Curry Recipe for a Rich and Spicy Homemade Meal

Goat liver curry is packed with rich flavours.

Spleen curry gets its taste from roasted spices.

This homemade curry pairs well with rice.

Goat Liver and Spleen Curry Recipe

Goat liver and spleen have a distinctive flavour that some people may find difficult to enjoy. A good cleaning method and a carefully prepared spice blend can make a noticeable difference, turning the ingredients into a rich and aromatic curry.

The dish works particularly well with steamed rice, chapati, jowar roti or ragi mudde. The combination of roasted whole spices, onion, mint and curry leaves gives the gravy a deeper flavour without making the preparation unnecessarily complicated.

How to Prepare the Liver and Spleen

For this recipe, take about 500 grams of goat liver and spleen, using roughly 250 grams of each. Choose fresh and tender cuts where possible.

Clean the pieces thoroughly and place them in a pan with enough water to cover them. Add one teaspoon of salt and half a teaspoon of turmeric. Cook over medium heat for around 10 minutes.

Drain the cooking water and allow the pieces to cool. Once cooled, cut them into small pieces. Cooking the spleen before cutting it makes the preparation considerably easier.

Prepare the Homemade Spice Mix

The spice blend is what gives this curry much of its character. Heat a pan on low flame and add three tablespoons of coriander seeds, one teaspoon of cumin, one teaspoon of fennel seeds, four or five cardamoms, one teaspoon of pepper, a small piece of cinnamon, a tiny piece of nutmeg, two petals of star anise and four cloves.

Add a few pieces of dry coconut for extra richness. Roast everything gently for two to three minutes, taking care not to burn the spices.

Let the mixture cool completely and grind it into a fine powder.

Making the Curry

Heat around one fourth cup of oil in a deep pan. Add a handful of finely chopped mint leaves and some curry leaves, then sauté briefly until fragrant.

Add two medium onions, finely sliced, and cook until they turn golden. Adding salt at this stage can help the onions cook more quickly.

Next, stir in one tablespoon of ginger garlic paste and one tablespoon of crushed green chilli. Cook until the raw smell disappears.

Add three teaspoons of chilli powder and half a teaspoon of turmeric. Mix well before adding the cooked liver and spleen pieces.

Cook the pieces for two to three minutes so the spices coat them evenly. Add the freshly ground spice powder and continue cooking for another two to three minutes.

Pour in enough water to create the desired amount of gravy. A useful trick is to add some water to the jar used for grinding the spices, shake it well and pour that into the pan. This helps recover the spice mixture left inside.

Check the salt and chilli level and adjust if required. Cover the pan and simmer on low heat for around 20 to 30 minutes, or until the gravy thickens and the oil begins to appear on the surface.

Serving Suggestions

Serve the curry hot with steamed rice, chapati, jowar roti or ragi mudde. The roasted spice mixture gives the gravy a warm, robust flavour, while mint and curry leaves add a fresh aroma.

Although liver and spleen contain several nutrients, they are organ meats and are best enjoyed as part of a varied diet rather than treated as a guaranteed remedy for anaemia or recovery from illness.