Kaleji Masala

• Black pepper

  crushed

  3 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  6 g

• Cumin seeds

  3 g

• Garam masala

  3 g

• Ginger-garlic paste

  25 g

• Green chilli

  chopped

  2 pc

• Lemon juice

  10 ml

• Mutton liver

  cubed

  400 g

• Oil

  35 ml

• Onion

  chopped

  2 pc

• Red chili powder

  5 g

• Salt

  to taste

• Tomato

  chopped

  1 pc

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Rinse the liver well and cut into bite-size cubes; pat dry.
2. 2Heat oil and crackle cumin seeds.
3. 3Add chopped onions and fry until light golden.
4. 4Stir in ginger-garlic paste and green chillies.
5. 5Add turmeric, red chilli, coriander powder and chopped tomato.
6. 6Cook the masala until oil separates.
7. 7Add the liver and fry on high heat, tossing constantly.
8. 8Cook just until firm and no longer pink; do not overcook.
9. 9Sprinkle garam masala, crushed pepper and lemon.
10. 10Finish with coriander and serve hot.