🇮🇳 Indian

Kaleji Masala

Name: Kaleji Masala
Prep time: 20 min
Cook time: 58 min
Total time: 78 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely sliced Onion; 2, chopped Tomato; 2 Green Chili; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil; 500 g Lamb Liver

🇮🇳 Indian

Kaleji masala, liver fried hard with onions, winter-street favourite. The festival-pot format: big flavours for many hands. Serve with steamed rice, rumali roti or plain parathas.

Prep 20 min Cook 58 min Serves 3 Medium

Ingredients

Yogurt1/2 cup, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely sliced
Tomato2, chopped
Green Chili2
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Bay Leaf2
Red Chili Powder2 tsp
Mustard Oil3 tbsp
Lamb Liver500 g

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Marinate the mutton in the onion and yogurt — long and slow is the only way tender happens.
2
Get the oil properly hot, drop in bay, cardamom, cinnamon and cloves, and wait for the perfume.
3
Fry the onions till deep brown — properly brown, ten to twelve minutes; this sweetness carries the curry.
4
Add the marinated lamb liver and sear on high, turning, till no pink remains; then add hot water to cover and bring to a simmer.
5
Cover and cook low and slow — 60 to 90 minutes or till the meat yields to a spoon — then reduce the gravy, finish with garam masala and cilantro.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Kaleji Masala Recipe | Easiest Kaleji Masala Ever | Mutton Liver Masala | Mutton Recipe | Smita Deo · on YouTube