Mutton Kaleji Masala Recipe (Goat Liver Curry)
Mutton Kaleji Masala Recipe (Goat Liver Curry)
Ingredients:
Mutton kaleji (goat liver) – 500 grams, cleaned and cut
Onions – 2 medium, finely chopped
Tomatoes – 2 medium, finely chopped
Ginger garlic paste – 1½ tbsp
Green chilies – 3–4, slit or chopped
Turmeric powder – ½ tsp
Red chili powder – 1 tsp (adjust to taste)
Coriander powder – 1½ tsp
Garam masala – 1 tsp
Cumin seeds – 1 tsp
Salt – to taste
Oil – 4 tbsp
Fresh coriander – for garnish
Optional:
Black pepper – ½ tsp
Kasuri methi (dried fenugreek leaves) – ½ tsp
Instructions:
1. Preparation:
Clean the liver pieces well and soak them in some turmeric water for 15 minutes. Rinse and set aside.
2. Cooking the Base:
Heat oil in a heavy-bottomed pan or kadhai.
Add cumin seeds and let them crackle.
Add chopped onions and sauté until golden brown.
Add ginger garlic paste and sauté until the raw smell goes away.
3. Adding Tomatoes & Spices:
Add chopped tomatoes and cook until soft and oil starts to separate.
Add turmeric, red chili powder, coriander powder, and salt. Cook well till the masala is nicely fried.
4. Add Kaleji (Liver):
Add the liver pieces and fry on high heat for 3–4 minutes to seal the juices.
Reduce heat, cover, and cook for 10–12 minutes, stirring occasionally. Do not overcook or liver may turn rubbery.
5. Final Touch:
Add garam masala, green chilies, black pepper (optional), and kasuri methi.
Cook uncovered for 2–3 more minutes until masala thickens and coats the liver.
6. Garnish:
Sprinkle fresh coriander and serve hot.
Serve with: Roti, paratha, or steamed rice.
Tags:
Meat Dishes