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Here’s how to make Mutton Kaleji:

Ingredients

• ½ kg mutton liver
• 4 to 5 medium onions, chopped
• 1 tbsp ginger garlic paste
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1 tbsp red chilli powder
• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• ½ cup coriander leaves
• ¼ cup oil
• Salt as per taste
• 1 tsp kasoori methi (dried fenugreek leaves)

Method

• Cut the liver into small pieces and wash thoroughly.
• Heat oil in a pan. Add cumin seeds. Then add onions and saute till they turn nice light brown in colour.
• Add chopped tomatoes and salt, and cook till they become soft.
• Add ginger garlic paste and fry well.
• Add all the powder masalas and mix well. Add water so that the masala does not stick to the pan.
• When oil starts leaving the sides, add the liver pieces. Mix well and let it cook for 15 to 20 minutes. Keep on stirring from time to time.
• Add the kasoori methi.
• To know if the liver is cooked, take out one piece and check if it tender and not juicy. Don’t overcook else it will become hard.
• Garnish it with fresh coriander leaves.
• Served with rice or roti.

Photograph: Musiimenta Miriam/Creative Commons

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