Mutton Kaleji

Mutton Kaleji or mutton liver is one of the most delicious ,yet nutritious dish, cooked in most of the Asian and South African countries. This recipe varies from place to place.

#LessTimeCooking #PerfectLunch

Ingredients:

Mutton Liver - 250 gm Onion - 1 Big Pic Finely Chopped Tomato - 1 Big Pic Finely chopped Ginger Garlic Paste - 1 Tablespoon Red Chili Powder - 1 Teaspoon Coriander Powder - 1 Teaspoon Cumin Powder - 1/2 Teaspoon Turmeric - 1/4 Teaspoon

Garam Masala Powder - 1/2 Teaspoon Mustard Oil - 1 Tablespoon Desi Ghee - 1 Tablespoon Curd - 1/2 cup (around 100ml)

Green Chilies - 2/3 Finely Chopped

Coriander leaves (Garnishing purpose)

Whole masala (Bay leaves, Cardamom, Cinnamon stick ,Clove, Pepper) Salt - To Taste

Preparation Time : 10mins

Cooking Time : 30mins

Procedure:

1. Remove the thin layer skin from mutton liver and wash it thoroughly. 2. Soak the liver chunks in Vinegar water(vinegar: water = 1 tablespoon : 200ml ) to remove the strong smell. 3. Heat a pan. Add mustard oil and ghee to it. 4. Add all whole masala once the oil is hot. Saute for 1 minute until masala becomes aromatic. 5. Add chopped onions, cook until golden brown colour. 6. Add ginger garlic paste and saute till its raw smell goes off. 7. Add red chilli, corainder, cumin and turmeric powder to it. You may add 10ml water to avoid burning of masala. *Mix it well and cook until oil starts to float. 8. Add tomatoes and green chillies and fry for 5 more minutes. 9. Once the tomatoes become mushy, add mutton liver and cook for 5mins in low flame. 10.Add curd,garam masala and salt (to your taste). Mix and let it cook for 15-20mins. *Do not overcook. Else the mutton liver may turn chewy and spoil the dish

**Do not cover or add water while cooking. This makes the livers hard and chewy. yay!! your Mutton Kaleji is ready to serve...

Garnish it with Coriander leaves and relish :) This goes well with Rice or Roti or Paratha.

#Cook#Enjoy#Share And #Subscribe :)