Kaleji Masala – Goat liver fried in spices
- Yield : 500 gms
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Mutton Kaleji Masala is a gourmet dish which can be made ready in about 30 minutes. Three important things to remember to make a perfect and soft liver masala fry is
- Do not cover the pan while cooking this dish.
- Do not add water
- Add salt at the last stage, just before the dish is taken off the stove top.
So go ahead, try making it and leave comments if you like the dish.
- Mutton Liver 1/2 Kg
- Onions 2 finely chopped
- Ginger grated 1 Tbsp
- Garlic crushed 1 Tbsp
- Kasuri Methi (dried fenugreek leaves) 1 Tbsp
- Coriander finely chopped 4 Tbsp
- Tomatoes 4 Large (sliced)
- Yoghurt 1/2 cup
- Black Cardamom 1
- Cinnamon Stick 1" piece
- Whole Cloves 4-5
- Black Peppercorns 8-10
- Cumin seed 1 Tsp
- Red Chile powder 1 Tsp
- Garam Masala 1 Tsp
- Turmeric Powder 1/4 Tsp
- Cumin seed Powder 1 Tbsp
- Salt to taste
- Coriander powder 1.5 Tbsp
- Ghee 100 gm
Heat Ghee in a pan and add black peppercorns, cloves, cumin seeds, cinnamon stick and black cardamom. Fry for a few seconds and tip in the onions followed by ginger and garlic. Fry till the onions start getting caramelized.
Add the liver to the pan and fry. After a while the liver will release its juices and water. Keep stirring, allowing the liver to cook in it's own juices. Remember never to cover the pan with a lid during the entire process of cooking. Also remember, do not add water
After the water/juices released by cooking of liver has dried off, add turmeric powder, cumin powder, coriander powder and red chili powder. Mix in with the liver and fry for 10 to 15 seconds.
Add tomatoes and keep stirring. The tomatoes will soften. After about 5-8 minutes the ghee will start separating and float on top of masalas. Do not add water to the pan. Adding water at any stage will toughen the liver.
Once you see the ghee separated and floating on top, add yoghurt and mix well, keep cooking in the open pan until yoghurt becomes thick and ghee once again separates from the masalas.
At this stage, add salt, garam masala and kasuri methi and mix well. Keep on medium heat for about 2 minutes and switch off the heat.
Garnish with fresh ginger juliennes, chopped green chillies and chopped coriander and serve Kaleji masala with hot Naan, Roti or Paratha.
The liver of mammals, fowl, and fish is commonly eaten as food by humans. Domestic pig, ox, lamb, calf, chicken, and goose livers are widely available from butchers and supermarkets.
Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Liver is often made into spreads. Well-known examples include liver pâté, foie gras, chopped liver, and leverpostej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages may also be used as spreads. A traditional South African delicacy, namely Skilpadjies, is made of minced lamb’s liver wrapped in netvet (caul fat), and grilled over an open fire.
Animal livers are rich in iron, copper and preformed vitamin A. Traditionally, some fish livers were valued as food, especially the stingray liver. It was used to prepare delicacies, such as poached skate liver on toast in England, as well as the beignets de foie de raie and foie de raie en croute in French cuisine. Cod liver oil is commonly used as a dietary supplement.