Kaleji (Mutton Liver in Rich Masala)

Name: Kaleji (Mutton Liver in Rich Masala)
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Ingredients: 500 g mutton liver; 1 tbsp salt; 2 tbsp Kashmiri red chili powder; 1/3 tbsp hot red chili powder; 1/3 tbsp turmeric powder; 3 tbsp danya jeera; 1 tbsp garam masala; 1 tbsp black pepper powder; 1 tbsp cardamom powder; 1 tbsp garlic paste; 1 tbsp ginger paste; 60 ml oil; 2 tbsp ghee; 7 green cardamom pods; 4 black cardamom pods; 1 tsp black peppercorns; Cloves; 3 green chilies; 3 medium onions; 2 bay leaves; 500 ml water; Fresh coriander; Whole green chilies

Aamna Bawa 7th September 2024

Total Time: 1 hr 45 mins Difficulty: Intermediate

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Kaleji is the Urdu and Hindi word for liver. Mutton kaleji is lamb or goat liver, and in Pakistani and Indian homes it’s cooked into a rich, spicy masala, especially around Eid al-Adha.

Aamna’s recipe fries whole spices and blended onions until golden, adds the spiced liver, then simmers it gently in the masala until tender.

Why this recipe works

Blended onions. Pulverised onions cook down into a smooth, thick masala that coats every piece.
Two kinds of chilli. Kashmiri chilli brings colour, and a little hot chilli powder brings the heat.
Whole cardamom, cloves and peppercorns. Fried in oil and ghee at the start, they give the gravy a deep, warm aroma.
Ghee and garam masala to finish. A final drizzle of ghee and a pinch of garam masala lift the whole dish.

Tips for the best kaleji

Keep it gentle. Once the water goes in, keep the heat low. A hard boil can make liver tough.
Half cover the pot. Blended onions spit while they fry, so a lid left partly on keeps things clean.
Adjust the heat. 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.

What to serve with kaleji

Serve hot with naan, roti or steamed rice, with fresh coriander and green chillies. For more Eid cooking, try our Eid mutton bhuna or mutton paya.

Kaleji FAQs

What is kaleji in English?

Kaleji means liver. Mutton kaleji is lamb or goat liver, and chicken kaleji is chicken liver. Our kaleji guide covers buying liver in the UK and keeping it tender.

How long does kaleji take to cook?

This recipe takes about 1 hour 45 minutes. The onions fry for around 10 minutes, then the liver simmers gently in the masala for about 90 minutes.

How do I stop kaleji going tough?

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

Why is kaleji made at Eid?

At Eid al-Adha, families often cook the fresh liver first after the sacrifice, so kaleji has become a traditional Eid dish.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Kaleji (Mutton Liver in Rich Masala)

Kaleji, or mutton liver, is a highly flavourful and nutrient-rich dish often made during special occasions. This recipe uses a rich masala base, resulting in tender liver pieces immersed in a spicy and aromatic gravy.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 100 mins Total Time 1 hr 45 mins Difficulty: Intermediate Estimated Cost: £ 5 Best Season: Suitable throughout the year

Instructions

Video

Season the Liver:

In a large bowl, combine the mutton liver with salt, Kashmiri red chili powder, hot red chili powder, turmeric powder, danya jeera, garam masala, black pepper powder, cardamom powder, garlic paste, and ginger paste. Mix well to ensure the liver is evenly coated with the spices.

Prepare the Masala:

Heat the oil and ghee in a pot over medium heat. Add the green cardamom pods, black cardamom pods, black peppercorns, and cloves. Fry the spices for about 2 minutes until they release their aromatic fragrance.

Cook the Onions:

Add the whole green chilies, followed by the pulverised onions. Cover the pot partially to avoid splattering. Stir occasionally, ensuring the onions cook evenly. Add the bay leaves halfway through for an additional layer of aroma. Continue cooking until the onions turn golden brown and the oil starts separating, about 10 minutes.

Add the Liver:

Once the onions are cooked, add the spiced mutton liver to the pot. Stir well, combining the liver with the onions and spices. Let the liver cook for about 5 minutes, allowing the masala to coat each piece.

Cook the Liver:

Pour in the water, enough to cover the liver, and bring the mixture to a gentle boil. Cover the pot with a lid, reduce the heat to low, and cook for about 90 minutes. This slow cooking will allow the liver to become tender and fully absorb the masala flavours.

Finish the Dish:

After 90 minutes, check the consistency of the gravy. It should be thick and rich. Stir in a teaspoon of garam masala and drizzle some extra ghee for an added layer of richness.

Garnish and Serve:

Garnish the dish with freshly chopped coriander and whole green chilies for decoration or an extra touch of heat. Serve hot with naan, roti, or steamed rice.