What Is Kaleji? Kaleji in English and How to Cook It

Kaleji, mutton liver masala

Kaleji is the Urdu and Hindi word for liver. When people talk about kaleji they usually mean mutton kaleji, lamb or goat liver cooked in a spicy onion masala, and in many Pakistani and Indian homes it is one of the first dishes cooked on Eid al-Adha.

Kaleji at a glance

  • Kaleji means liver in English
  • Mutton kaleji is lamb or goat liver, and chicken kaleji is chicken liver
  • It is usually cooked in an onion and tomato masala with whole spices
  • It is a traditional dish on the first day of Eid al-Adha
  • The key is gentle heat, so the liver stays tender

What is kaleji in English?

Liver. Kaleji on its own usually means mutton kaleji, from lamb or goat, which is what most Pakistani and Indian recipes use. Chicken kaleji is chicken liver, which is smaller and cooks faster.

Why kaleji is made at Eid

At Eid al-Adha, families who have made a sacrifice often cook the fresh liver first, before anything else. That is how kaleji became a traditional Eid breakfast or lunch in so many homes.

How Aamna cooks kaleji

  • Whole spices in hot fat. Cardamom, cloves and peppercorns go into oil and ghee first for a warm aroma.
  • Blended onions. Pulverised onions fry until golden and make a smooth, thick masala.
  • Two kinds of chilli. Kashmiri chilli for colour, and a little hot chilli powder for heat.
  • A gentle simmer. Once the water goes in, the heat stays low so the liver doesn’t toughen.
  • A rich finish. A drizzle of ghee and a pinch of garam masala at the end.
Mutton kaleji in masala
Aamna’s mutton kaleji in a rich masala

Her full kaleji recipe takes about 1 hour 45 minutes, most of it gentle simmering.

Tips for tender kaleji

  • Keep the heat low. A hard boil makes liver tough. Let it simmer.
  • Half cover the pot. Blended onions spit as they fry.
  • Adjust the heat to taste. Use fewer green chillies and less hot chilli powder for a milder kaleji.
  • Check the gravy. Too thin, simmer uncovered. Too thick, add a splash of water.

Buying liver in the UK

Halal butchers sell lamb and goat liver, and lamb liver is easy to find in supermarkets. Ask the butcher to slice it into bite-sized pieces for you.

More Eid cooking

Kaleji often shares the table with other slow-cooked Eid dishes. Try Aamna’s Eid mutton bhuna, mutton paya or mutton chops biryani.

Kaleji FAQs

What is kaleji in English?

Liver. Mutton kaleji is lamb or goat liver, and chicken kaleji is chicken liver.

What does kaleji taste like?

Rich and earthy, with a soft texture. Cooked in masala, it soaks up the spices and onion.

How do I stop kaleji going tough?

Keep the heat low once the water is in, and let it simmer rather than boil.

How long does kaleji take to cook?

Aamna’s recipe takes about 1 hour 45 minutes, including about 90 minutes of gentle simmering.

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