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FoodFlavor Home » North Indian Recipes » Mutton kaleji : How to make spicy mutton liver curry?

Mutton kaleji : How to make spicy mutton liver curry?

June 1, 2015 By Nisha

We had prepared this dish for a friends get-together some time back.  One of them requested this recipe.

Mutton kaleji

Mutton kaleji

Ingredients

For Marination

  • Garlic paste – ½ tsp
  • Salt – ¼ tsp

For the Dish

  • Mutton liver – 500 Gms (cut into cubes or 1 inch pieces)
  • Onion – 1 (big and chopped)
  • Garlic – 1 tablespoon (chopped)
  • Ginger – 1 tablespoon (chopped)
  • Ginger juliennes – ½ teaspoon
  • Red chilli – 1 tablespoon
  • Green chilli – 1 tablespoon
  • Tomatoes – 1 (chopped)
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • White pepper – ½ teaspoon
  • Red chilli powder – ½ teaspoon
  • Kashmiri red chilli powder – 1 teaspoon
  • Salt to taste
  • Mustard oil – 1 tablespoon
  • Clarified butter – 2 tablespoon
  • Green cardamom – 2
  • Black cardamom – 1
  • Cloves – 3
  • Cinnamon stick – 1
  • Mace flower ( Javitri Flower) – 2
  • Bay leaf – 2-3
  • Dry red chilli – 1
  • Cumin seeds – 1 teaspoon

Method

Marination method

The marination is quiet simple. In a big bowl add mutton liver pieces, garlic paste and salt. Its best to have the liver cut into 1 inch pieces. Mix well. Keep aside for at least 30 minutes. Note that marination for 45 minutes will give the best results.

Marinated Kaleji

Marinated Kaleji

Cooking process

Heat the mustard oil in a pan.

Heat the oil in a Pan

Heat the oil in a Pan

When it is smoking hot, Add cumin seeds. When you hear the cumin spluttering, add bay leaf, dry red chilli, green cardamom, black cardamom, cloves, mace and cinnamon stick. Mix well.

Spices for Mutton Kaleji

Add chopped garlic-ginger and mix well.

Add chopped onion and cook for 2-3 minutes or until it turns translucent. Now add the red and green chilies .

CAM00920_picmonkeyed

Now add mutton liver pieces and cook for 5 minutes on slow flame.

Add all spices (coriander powder, cumin powder, white pepper powder, turmeric powder, red chili powder and Kashmiri red chili powder), and Add the Salt.

Mix well and saute till all liver pieces get coated with the all spices. Allow to cook for 5 minutes on slow flame. And, add one glass of water and mix everything while cooking on slow flame. Cover the pan. stir every couple of minute.


After 20 minutes, check if the gravy is thick and the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly. If the liver pieces are cooked properly, add clarified butter(Ghee).

Turn off the gas. Take out the mutton kaleji from the pan. It is ready to be served.

Mutton kaleji

Mutton kaleji

 Here’s the full recipe for you to print and try at home:

Mutton kaleji
 
Save Print
Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins
 
Mutton Liver , or Mutton Kaleji in Thick Gravy. Mutton kaleji
Author: FoodFlavor.In
Recipe type: Main
Cuisine: North Indian Recipes
Serves: 2-3 persons
Ingredients
For Marination
  • Garlic paste – ½ tsp
  • Salt – ¼ tsp
For the Dish
  • Mutton liver – 500 Gms (cut into cubes or 1 inch pieces)
  • Onion – 1 (big and chopped)
  • Garlic – 1 tablespoon (chopped)
  • Ginger – 1 tablespoon (chopped)
  • Ginger juliennes - ½ teaspoon
  • Red chilli – 1 tablespoon
  • Green chilli – 1 tablespoon
  • Tomatoes – 1 (chopped)
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • White pepper – ½ teaspoon
  • Red chilli powder – ½ teaspoon
  • Kashmiri red chilli powder – 1 teaspoon
  • Salt to taste
  • Mustard oil – 1 tablespoon
  • Clarified butter – 2 tablespoon
  • Green cardamom - 2
  • Black cardamom - 1
  • Cloves - 3
  • Cinnamon stick - 1
  • Mace flower ( Javitri Flower) - 2
  • Bay leaf – 2-3
  • Dry red chilli - 1
  • Cumin seeds – 1 teaspoon
Instructions
Marination method
  1. The marination is quiet simple. In a big bowl add mutton liver pieces, garlic paste and salt. Its best to have the liver cut into 1 inch pieces. Mix well. Keep aside for at least 30 minutes. Note that marination for 45 minutes will give the best results.
Cooking Method
  1. Heat the mustard oil in a pan.
  2. When it is smoking hot, Add cumin seeds. When you hear the cumin spluttering, add bay leaf, dry red chilli, green cardamom, black cardamom, cloves, mace and cinnamon stick. Mix well.
  3. Add chopped garlic-ginger and mix well.
  4. Add chopped onion and cook for 2-3 minutes or until it turns translucent. Now add the red and green chilies .
  5. Now add mutton liver pieces and cook for 5 minutes on slow flame.
  6. Add all spices (coriander powder, cumin powder, white pepper powder, turmeric powder, red chili powder and Kashmiri red chili powder), and Add the Salt.
  7. Mix well and saute till all liver pieces get coated with the all spices. Allow to cook for 5 minutes on slow flame. And, add one glass of water and mix everything while cooking on slow flame. Cover the pan. stir every couple of minute.
  8. After 20 minutes, check if the gravy is thick and the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly. If the liver pieces are cooked properly, add clarified butter(Ghee).
  9. Turn off the gas. Take out the mutton kaleji from the pan. It is ready to be served.
Notes
Garnishing
You can Garnish the mutton kaleji with ginger juliennes.
Serving
Best to serve this dish with Parathas.
Nutrition Information
Serving size: 2-3 persons
3.3.3077

Related

Filed Under: All Recipes, Dinner for Two, Indian, Main, Non-Vegetarian, North Indian Recipes Tagged With: Liver, mustard oil, mutton, Mutton Kaleji, Onion

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