Mete is the Bengali word for liver (chicken or mutton) and chorchori usually referred to a dish that is stir fried with minimum or no gravy. Mete Chorchori is a traditional Bengali delicacy which is prepared often in Bengali households with great love and care. In my family, this is Baba‘s favourite and he loves to have it with ruti (phulka/chapatti). Like Baba, I am also a big fan of this dish, but, while he prefers ruti with it, I prefer bhat (steamed rice). Actually, bhat is the one thing that complete my meals.
Packed with many amazing health benefits, lamb liver is a rich source of protein, iron and vitamin A. That means, your overall health, including your bones and eyes, will thank you for having it. This Bengali style dish is one of the most delicious and easy ways to get your dose of nutrition. This dish should be cooked with minimum or zero water.
I have prepared Mete Chorchori today as a part of my celebration on the eve of International Women’s Day. On this day and everyday, women deserve the best of everything. And, if the woman is a foodie like me, this is what she can treat herself with – she is going to love it absolutely, I bet. I celebrate life with good food and strive to spread the food-vibe to everyone with the best possible way I can.
While my celebration is still on, you can quickly check on the recipe of this amazing dish. Here’s it.
- 500 gms mete (lamb liver)
- 1 potato, diced
- 1 big sized onion, finely chopped
- 4 green chillies, finely chopped
- 1/2 cup tomato puree
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 2 bay leaves
- 1 cinnamon stick (1 inch)
- 5 green cardamom, crushed
- 5 cloves
- 1 star anise
- 1 mace
- 1.5 tea-spoon turmeric powder (1/2 + 1/2 + 1/2)
- 1 tea-spoon cumin powder
- 1 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (optional)
- 1/2 tea-spoon garam masala powder
- 1 tea-spoon sugar
- 1/2 cup warm water
- 5 table-spoon mustard oil (2 + 3)
- salt, according to taste
- Rub the mete with 1/2 tea-spoon turmeric powder and salt. Keep aside.
- Rub the potato pieces with 1/2 tea-spoon turmeric powder and salt and shallow fry in 2 table-spoon (heated) mustard oil. Fry until the potato pieces turn light golden yellow. Remove and keep aside.
- Now, heat the remaining oil and temper with bay leaves, cinnamon, cardamom, cloves, star anise and mace. Allow them to splutter.
- Add chopped onion and sautè until it becomes translucent.
- Now, add green chilli, ginger-garlic paste, remaining turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Sprinkle little water and stir for 2 minutes on low flame.
- Add tomato puree and stir until the mixture starts separating from oil.
- Now, add fried potato and marinated mete. Give it a quick mix.
- Add water and mix again. Cover the lid and cook on medium flame for 15-20 minutes or until the mete is well cooked.
- Open the lid and sprinkle garam masala. Mix well.
- Your Mete Chorchori is ready to be served now.
Serve it hot with gorom bhat (piping hot rice) or roti/chapatti/naan/paratha. As I say always, squeeze a piece of lemon to enhance the taste.
Enjoy this authentic Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.