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Kaleji (Mutton Liver in Rich Masala)

Kaleji, mutton liver masala

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.

Mutton kaleji in masala

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.

Prep Time 5 mins
Cook Time 100 mins
Total Time 1 hr 45 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Estimated Cost: 5
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 500 g mutton liver
  • 1 tbsp salt (flat)
  • 2 tbsp Kashmiri red chili powder
  • 1/3 tbsp hot red chili powder
  • 1/3 tbsp turmeric powder
  • 3 tbsp danya jeera (coriander-cumin powder)
  • 1 tbsp garam masala
  • 1 tbsp black pepper powder
  • 1 tbsp cardamom powder
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 60 ml oil (ΒΌ cup)
  • 2 tbsp ghee
  • 7 green cardamom pods
  • 4 black cardamom pods
  • 1 tsp black peppercorns
  • Cloves (about 4-5)
  • 3 green chilies (whole or slit)
  • 3 medium onions (pulverised)
  • 2 bay leaves
  • 500 ml water (2 cups)
  • Fresh coriander (for garnish)
  • Whole green chilies (for garnish)
Instructions
    Season the Liver:
  1. 1
    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.
    2. Prepare the Masala:
  2. 2
    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.
    3. Cook the Onions:
  3. 3
    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.
    4. Add the Liver:
  4. 4
    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.
    5. Cook the Liver:
  5. 5
    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.
    6. Finish the Dish:
  6. 6
    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.
    7. Garnish and Serve:
  7. 7
    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.
Note

Liver Cooking: Mutton liver can toughen if overcooked, so be mindful of the cooking time. The liver should be tender but not overly soft.

Spice Adjustment: Adjust the heat level by adding or reducing the quantity of chili powder and green chilies.

Masala Thickness: If the gravy is too thick or too thin, adjust by adding more water or simmering uncovered to reduce it.

Keywords: Mutton Liver, Mutton Curry, Kaeji, Kaleji Curry
Read it online: https://burmawalakitchen.com/recipe/kaleji-mutton-liver-in-rich-masala/
Aamna Bawa