Kaleji_Masala

Name: Kaleji_Masala
Cuisine: Pakistani
Ingredients: 2 kg kaleji (liver) mutton(boil 5 minuts and drain water); 2 onions large (finely chopped); 5 green chilli (bullet chilli chopped); 2 inch fresh ginger piece (julian cut); 3 tbsp fenugreek leaves (kasuri methi); 1/2 bunch fresh coriander (dhania); 4 tomatoes large (sliced); 1 cup thick yogurt; 2 tbsp ginger & garlic paste; 2 pieces black cardamom (moti elaichi); 2 inch 1 piece cinnamon stick (dalchinni); 8 pieces cloves(laung); 10 pieces black pepper corns (kali mirch); 1 tbsp cumin seeds (jeera seeds); 1 tsp red chilli powder; 1 tsp mix spice powder (garam masala powder); 1/2 tsp turmeric powder (haldi); 1 tsp salt; 1 tbsp cumin powder (jeera powder); 1 tbsp coriander powder (dhania powder); 1 cup full or as required oil or clarified butter (ghee)

Ñôôri Màlîk @cook_16764838

islamabad

#EidulAdha 10 #Mutton /#Beef_Liver

Ñôôri Màlîk @cook_16764838

islamabad

#EidulAdha 10 #Mutton /#Beef_Liver

Saved

Ingredients

2 kg kaleji (liver) mutton(boil 5 minuts and drain water)
2 onions large (finely chopped)
5 green chilli (bullet chilli chopped)
2 inch fresh ginger piece (julian cut)
3 tbsp fenugreek leaves (kasuri methi)
1/2 bunch fresh coriander (dhania)
4 tomatoes large (sliced)
1 cup thick yogurt
2 tbsp ginger & garlic paste
2 pieces black cardamom (moti elaichi)
2 inch 1 piece cinnamon stick (dalchinni)
8 pieces cloves(laung)
10 pieces black pepper corns (kali mirch)
1 tbsp cumin seeds (jeera seeds)
1 tsp red chilli powder
1 tsp mix spice powder (garam masala powder)
1/2 tsp turmeric powder (haldi)
1 tsp salt
1 tbsp cumin powder (jeera powder)
1 tbsp coriander powder (dhania powder)
1 cup full or as required oil or clarified butter (ghee)

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Steps

1

Heat clarified butter in a pan & add black pepper corns, cloves,
cumin seeds, cinnamon stick & black cardamom, along add the onions & ginger & garlic paste mix well and cook till golden brown on high flame.
2

When the onions get golden brown add the liver & once it changes it colour cook it on low to medium heat till all the natural moisture dries. (do not cover it at all, as it gets hard)
3

Once the liquid dries then add red chilli powder, turmeric powder, cumin powder & coriander powder mix it add the tomatoes and cook it till the curry gets thick and the clarified butter comes on the surface on high flame.
4

When the butter comes on the surface add the yogurt & mix it well and cook it again till the butter comes on the surface on medium flame
5

Once the yogurt dries and the butter comes on the surface add fenugreek leaves, fresh ginger, green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
6

Now add the fresh coriander mix and serve hot with roti or naan.