Mutton Kaleji Fry Recipe| Lamb Liver Curry | Liver Fry | Lamb Liver Curry
This authentic mutton kaleji fry is a beloved Pakistani delicacy that's tender, juicy, and bursting with aromatic spices. I've perfected the technique to prevent overcooking—the biggest challenge with liver—so you can create a restaurant-quality kaleji curry that melts in your mouth every single time.
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!
Notes
You can wash the liver with vinegar if it has a meaty odor. You can also soak it in milk for about 20 minutes before cooking.
Never add salt at the beginning of cooking liver, as this will make it tough and chewy.
Never add water to the liver because it will cook in the moisture the tomatoes release.
Never overcook liver because this will make it tough.