Kaleji is the Urdu/Hindi word for liver. Mutton kaleji fry recipe is a delicacy enjoyed all over Asia but is especially famous in Pakistan. This Mutton Recipe is often the first meat dish made on Eid-ul-Adha, also known as the meaty sacrificial Eid, indian non-vegetarian dish.
Making a juicy, tender kaleji curry can be tricky. To achieve the perfect Liver Fry, you need to learn the right technique. Overcooking the kaleji is the single biggest problem faced by beginners while cooking kaleji.
Follow my easy authentic kaleji recipe to learn how to prepare and cook tender kaleji! My simple method will allow you to make tasty desi mutton dish everytime!
Whether you use my quick kaleji recipe to make mutton kaleji or beef, you must follow the exact steps to create tender and juicy kaleji (liver masala) that will melt in your mouth!
Here are some of my few related recipes you may like Mutton karahi, Chicken Handi, Easy summer salad and Naan Roti to view more visit here
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About Mutton Kaleji
Yes, I know Mutton Kaleji (spicy liver curry) is not something made on a regular basis or something that appears on your menu frequently. But let me tell you, once you learn how to prepare and cook mutton kaleji fry the right way, you will love it! Your family will ask you to make it more often!
Cooking the perfect mutton kaleji all boils down to cooking time and being able to create odorless kaleji. Liver can tend to overcook and become tough very quickly. Therefore, it's essential to follow the cooking time precisely.
To remove any meaty odor from the kaleji, you must sauté it very well. Some recipes also require marination before cooking, but my (goat liver fry) kaleji recipe doesn’t.
So read on to learn to make the best mutton kaleji recipe!
Why This Mutton Kaleji Fry Recipe?
- Best Recipe: With my recipe, you get tips and tricks on how to make the best and most tender kaleji. There's nothing as horrible as eating dry and brittle liver. But I have managed to crack the best way to cook juicy Mutton Kaleji.
- Pantry-Friendly Recipe: I use only the most basic ingredients and spices in this recipe. Kaleji is delicious even if it's cooked with just salt and pepper! So, there's no need to overdo it.
- Quick Recipe: One of the tricks to making tender kaleji is not overcooking it. My recipe is quick, and you'll be done in under 30 minutes!
- Nutritious: Kaleji or liver, is a well-known source of iron. It is very nutritious nad has lots of health benefits, especially for the aged, children or pregnant women.
Ingredients
Here's a list of the ingredients required to make delicious Mutton Kaleji:
- Kaleji/Liver: When buying kaleji, make sure its a deep red color. It should not be frozen. Ask your butcher to cut it into small pieces, or you can do it yourself.
- Onions and tomatoes: Onions and tomatoes make the base of all Asian curries and gravies.
- Spices and Aromatics: I have kept this recipe simple, therefore I add only basic spices, red chili powder, turmeric, salt, and coriander powder.
For quantities, view the recipe card below.
Instructions
Follow these easy step-by-step instructions to make delicious Mutton Kaleji Fry Recipe:
First, start with cutting the kaleji into small bite-size pieces. The smaller size helps to reduce the cooking time. Next wash the kaleji properly, under clean water. Liver is a very soft and tender cut of meat, therefore handle with care.
Now, to a pan, add oil, and let it heat up. Add the chopped onion to the hot oil and saute for a bit. Once the onion changes color, add the cumin seeds.
After the cumin seeds have sizzled, about 30 seconds, add the ginger garlic paste. Saute the ginger and garlic for a minute. Next add the kaleji to the pan.
- Add oil to a pan and let it heat up.
- Add the chopped onions to the oil.
- Saute the onions.
- When the onions turn golden, add the cumin seeds.
- After the cumin seeds sizzle, add the ginger and garlic paste.
- Saute the paste.
- Now add the chopped liver.
- Keep stirring the liver for about 5 minutes.
- Saute the liver till it changes color.
- When it has changed color, it's time to add the spices.
- Start by adding red chili powder.
After adding the kaleji, it's important to keep stirring and saute the liver for about 5 minutes, or until it changes color. When the kaleji changes color, add the spices: red chili powder, black pepper powder, and chili flakes.
- Add the chili flakes.
- And black pepper powder.
- Saute the liver and spices well.
- Next, add the chopped tomatoes.
Saute the liver with the spices for a couple of minutes. Salt is not added here because the liver may become tough if it is added.
- Mix well.
- Cover the pan and let it cook for about 20 minutes.
Now, add the chopped tomatoes, cover the pan and let it cook for about 20 minutes. Do not add any water, because the liver will cook in the water the tomatoes release.
- The liver will release its moisture and cook with the tomatoes.
- After 20 minutes, uncover the pan and saute.
Uncover the pan after 20 minutes and add the salt. Add some green chilies and ginger.
- Now, add salt to taste.
- Add the chopped green chilies and finely chopped ginger.
- Add some more black pepper powder.
- Cover the pan and let it cook for a few more minutes.
Add more black pepper powder, and garnish with green chilies and ginger. Cover the pan and let it simmer for another few minutes.
- Finally, your mutton kaleji is ready to serve!
- Enjoy with naan, or homemade roti!
Enjoy your mutton liver with hot naan or homemade roti!
Hint:
- Always add salt near the end of cooking, otherwise the liver may become tough and chewy.
- Water is not needed in this recipe because the liver cooks in the water released by the tomatoes.
- If you feel the gravy has a meaty odor, add some fenugreek leaves before adding the garnish and saute for a couple of minutes. The fenugreek's aroma will eliminate the meaty smell.
Equipment
Here's a list of the kitchen equipment I used to make this recipe:
- 1 Large pan
- Knife and chopping board
- Measuring spoon
Top tips
- Never overcook liver, as this will make it tough and chewy. This is key to achieving the perfect Liver Fry.
- When cooking liver, add the salt at the end of cooking; this ensures soft and tender kaleji.
- Kaleji will become tender in the water released by the tomatoes. You don't need to add any extra water, making it a truly easy kaleji recipe!
FAQ
The liver has a natural and strong meaty odor. You can wash it with white vinegar to remove the smell. Some chefs recommend soaking it in milk for 15-20 minutes before cooking.
Mutton liver should never be overcooked. Cooking it for 15-20 minutes is enough. Also, ensure you cook it on a medium to high flame. This will help seal in moisture.
To cook liver perfectly, avoid overcooking it. Follow my kaleji recipe for tips on making tender Liver Fry.
Yes! You can use beef, chicken, or goat liver. Each type has its own cooking time, but my Mutton Kaleji Recipe provides a great starting point.
Kaleji, or liver, is an iron-rich delicacy known for its health benefits. It's particularly nutritious for children, pregnant women, and the elderly.
To eliminate any meaty odor from kaleji, sauté it well and consider adding spices. Some people also marinate it before cooking.
Plain Rice, Variety Rice, or an Easy Summer Salad make excellent sides for your Liver Curry Recipe. You could also serve it with Naan Roti.
f you're short on time, try my Liver Fry Recipe, which can be made in under 30 minutes, or check out my Easy Iftar Recipes for quick meal ideas.
Aromatic spices such as cumin, coriander, and turmeric are commonly used in Masala Recipes for kaleji and enhance its flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Liver Fry:
Mutton Kaleji Fry Recipe| Lamb Liver Curry | Liver Fry | Lamb Liver Curry
Equipment
- 1 Large pan
- Chopping board and knife
- Measuring Spoons
Ingredients
- ½ KG Kaleji, or mutton liver washed and cut into small pieces
- ½ teaspoon White cumin seeds
- 1 teaspoon Black pepper powder
- 1 teaspoon Red chili powder
- ½ teaspoon Chili flakes
- Salt to taste
- 2 Toamtoe chopped
- 1 tablespoon Onion chopped
- 1 tablespoon Ginger and garlic paste
- ¼ cup Oil
Garnishes
- 3-4 Green chilies chopped
- 2 tablespoon Ginger julienne
- Coriander leaves chopped
Instructions
- Add oil to a large pan and allow to heat up.
- Add the chopped onions and saute till golden brown.
- Add the cumin seeds and let sizzle. Then add the ginger garlic paste and saute for a minute.
- Next, add the washed and chopped liver. Saute it for about 5 minutes till it changes color.
- Now add the spices, red chili powder, chili flakes, and black pepper powder.
- Saute the spices with the liver for another 5 minutes.
- Next, add the tomatoes. Cover the pan and let the liver cook for about 20 minutes.
- After 20 minutes, uncover and add the salt. Saute well.
- Add more black pepper powder, and the garnish, if using and let it simmer for another 2 minutes.
- Your delicious mutton liver is ready to serve!
Kevin Foodie says
I grew up eating beef liver. I have never had lamb liver. I like the idea of adding ginger and cumin. Very interesting dish. Many people may find eating liver to be gross, but never knock it till you try it. You should check out the way I cook my liver; it's kinka similar to yiurs
Nancy says
Never had this before will definitely try it pinned & saved the recipe
Sana Umer says
That's awesome! I hope you enjoy making it. Thanks for pinning and saving the recipe!"
SamH Travels says
Often recipes are a list of ingredients and a simple method statement, which leaves me wondering if I am following the instructions appropriately. What I love with your recipe instructions is that you have a step by step approach with photos, giving me the confidence throughout. Great recipe, great instructions-can’t wait to try it !
Sana Umer says
Thank you so much for your kind words! I'm so glad the step-by-step approach and photos helped you feel confident. I hope you enjoy making the recipe as much as I enjoyed sharing it!