Kaleji (Mutton Liver) Fry
Updated: Nov 25, 2021
Breakfast, mains, appetiser, small plates… Kaleji (mutton liver) Fry finds a place in all meals. This recipe of Kaleji Fry is the simple, no-fuss kind.
To get the ‘fried’ effect I recommend cooking the mutton liver in its own juices, avoid adding water or stock. Stir the mutton liver often while it’s cooking to avoid charring or burning it.
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Time taken: 20-25 minutes
Ingredients to make Kaleji (Mutton Liver) Fry
250 gms kaleji (mutton liver)
2 tbsp ghee
1 bay leaf / tej patta
2 onions, medium size, sliced
2 tomatoes, medium size, roughly chopped
3 green chillies, roughly chopped
1 tsp red chilli powder
1 tbsp garam masala powder
Salt to taste
Method of making Kaleji (Mutton Liver) Fry
Add a little turmeric powder and salt to one cup water - soak the kaleji pieces in this water for 30 minutes. This step is optional - it somewhat neutralises the strong flavours generally associated with mutton liver. If you like the stronger flavour, simply wash and use kaleji as it is.
In a thick bottom pan, add ghee, bay leaf and sliced onions. Fry on high heat for a couple of minutes till the onions turn pink and add kaleji along with the green chillies. In a few minutes (5-7) once the kaleji is half done, add the chopped tomatoes. Cover and cook for 2-3 minutes on medium low heat.
Mix in the red chilli powder and half the garam masala along with salt. Continue to cook for a few more minutes till the kaleji is well done.
Add the remaining garam masala and increase heat for the last two minutes to cook any remaining liquid and sort of ‘fry’ the mutton liver at the end.
Garnish with fresh coriander and serve with lime wedges and onion salad. Kaleji Fry can be served as an appetiser on its own or as a side with a mutton or chicken curry, along with naan, chapati, thalipeeth…
You could also pair Kaleji (mutton liver) Fry as a side served with this recipe of Chicken Biryani!
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