Mutton Kaleji Recipe | Easy recipe to make Mutton Kaleji
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Know how to make spicy and flavourful Mutton Kaleji. Complete information with easy method, ingredients, tips and FAQs.
Introduction
Mutton Kaleji is a popular and wonderful dish which is made on special occasions and especially for Eid, Bakrid, or Sunday dinner. It is a dish which is a great combination of taste, nutrition and satiation. When Mutton Kaleji is cooked in spicy and aromatic gravy, its aroma itself doubles the hunger.
Time Required:
Processing Time
- Preparation Time 6-8 hours (soaking dal)
- Grinding Time 15 mins
- Cooking Time 30 mins
- Total Time Approx 7-8 hours
- Servings 4-5 people
Tools Required:
| उपयोग | उपकरण |
|---|---|
| पकाने के लिए | भारी तले वाला कढ़ाई / पतीला |
| काटने के लिए | तेज चाकू, कटिंग बोर्ड |
| मापने के लिए | कप और चम्मच सेट |
| परोसने के लिए | सर्विंग बाउल |
Ingredients
Main Ingredients:
- Mutton Liver – 500 grams (washed thoroughly)
- Onion – 2 medium (finely chopped)
- Tomato – 2 medium (grated or pureed)
- Green Chillies – 2 (finely chopped)
- Ginger-Garlic Paste – 2 tbsp
- Curd – 3 tbsp (whipped)
- Oil – 3 tbsp
Spices:
- Turmeric Powder – 1/2 tsp
- Red Chilli Powder – 1 tsp
- Coriander Powder – 1.5 tsp
- Garam Masala – 1/2 tsp
- Kasuri Methi – 1 tsp
- Salt – as per taste
Method of making Mutton Liver
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Step 1: Cleaning the Liver
- Mutton Liver Wash the liver thoroughly in cold water and clean the blood. If there are membranes in the liver, remove them as well. It is good to soak in lemon and salt water for a few minutes to remove the smell.
Step 2: Preparing the masala
- Heat oil in a heavy bottom pan.
- Add onion and fry it till it turns golden.
- Now add ginger-garlic paste and fry till the raw smell goes away.
- Then add tomatoes and spices (turmeric, red chilli, coriander powder).
- Fry on medium flame till the oil separates.
Step 3: Adding and cooking liver
- Now add chopped liver and mix well.
- Fry on high flame for 5 minutes so that the liver seals.
- Then add curd and mix well and cook on medium flame for 10-15 minutes.
- Keep stirring occasionally so that the spices do not stick to the bottom.
- Add kasuri methi and garam masala and mix.
- If you want a thin gravy, add some hot water.
Step 4: Final cooking process
- Now cover and cook on low flame for 5 minutes.
- Turn off the gas and keep it covered for 10 minutes so that the flavor gets absorbed well.
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Serving Tips
- Garnish mutton liver with green coriander.
- Serve with tandoori roti, paratha, or jeera rice.
- Serve with onion rings and lemon slices.
Health Benefits
- Mutton liver is rich in iron, vitamin B12 and protein.
- It is helpful in giving energy to the body.
- Helps in increasing hemoglobin.
FAQ – Frequently Asked Questions:
Should mutton liver be cooked longer?
No, overcooking mutton liver makes it hard. 20-25 minutes is enough.
Can it be made without curd?
Yes, but curd makes its gravy even more delicious.
How to clean liver?
Wash it with cold water, soak it in lemon and salt water for 10 minutes.
Can mutton liver be given to children?
Yes, but with mild spices and in small portions.
Expert Tips
- Roasting the spices well enhances the taste of liver.
- Keep the quantity of onion and tomato balanced, so that the gravy is neither too thick nor watery.
- Use only fresh liver, it doubles the taste.
- Never cook mutton kaleji in a pressure cooker, it becomes hard.