Ingredients |
|
| Mutton Liver (kaleji) | ½ kg |
| Onion (payaz), grated | 1 cup |
| Garlic (lahsan), chopped | 1 table spoon |
| Ginger (adrakh), chopped | 1 table spoon |
| Green chillies (hari mirch) chopped | 2 tea spoon |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Black pepper (kali mirch) powder | 1 tea spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Hot spices (garam masala) powder | 1 tea spoon |
| Vinegar (sirka) | 1 table spoon |
| Lemon juice (nimboo ka ras) | 2 table spoon |
| Salt (namak) | to taste |
| Vegetable oil | 4 table spoon |
Method
- 1. Wash and remove the transparent layer of mutton liver.
- 2. Cut them into small pieces and marinate it with lemon juice and salt. Leave it for 1 hour.
- 3. Now mix onion, garlic, ginger, green chillies, red chillies, turmeric, vinegar and salt in a bowl.
- 4. Now mix this paste with liver and keep it overnight in refrigerator.
- 5. Next day, heat oil in a pan and add marinated liver with all the spices.
- 6. Let it cook on low flame for 20 -25 minutes or till the liver becomes soft. (Add little water if it is becoming too dry).
- 7. Once done remove it from flame, and garnish it with chopped coriander leaves.
- 8. Serve “Masala Kaleji” with roti or nan.
- Recipe Type : Curries, Mutton, Non vegetarian
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