Mutton kaleji dil gurday masala

Name: Mutton kaleji dil gurday masala
Yield: multiple
Cuisine: Pakistani
Ingredients: 1 1/2 kg Mutton liver /kaleji, dil, gurday and phepray; 2 tbsp ginger garlic paste; 2 big onions sliced; 4 tomatoes chopped; 1 tsp zeera white; 1/2 cup dahi; 1 tsp haldi powder; 1 tbsp red chilli powder; 2 tbsp dhania powder; 1 tsp red kuti mirch; 1 tbsp zeera powder; 1 tbsp salt /according to your taste; 1 tsp garam masala powder; 1 tbsp qasuri methi; 1 tsp lemon juice; 5_6 Green chillies; 1/2 cup chopped fresh dhania

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

#meatspecial
#cookeverypartanimal
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Eidulazha is around the corner few days left, on Eid morning first thing we make is kaleji /liver after qurbani of animal. Its said to eat liver of sacrified animal first thing in morning (as liver cooks faster). I shared tawa Kaleji which is dry, this is with little gravy and masala. Also it has gurday, dil and soft kaleji (phepray)

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

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Ingredients

multiple

1 1/2 kgMutton liver /kaleji, dil, gurday and phepray
2 tbspginger garlic paste
2big onions sliced
4tomatoes chopped
1 tspzeera white
1/2 cupdahi
1 tsphaldi powder
1 tbspred chilli powder
2 tbspdhania powder
1 tspred kuti mirch
1 tbspzeera powder
1 tbspsalt /according to your taste
1 tspgaram masala powder
1 tbspqasuri methi
1 tsplemon juice
5_6 Green chillies
1/2 cupchopped fresh dhania

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Steps

1

Clean and wash kaleji and all the organs., if pieces are big cut in small pieces.
2

Apply 1tbsp Ginger garlic paste(watery) 4tbsp dahi in it and keep aside.Before cooking wash and strain them.
3

Cut all vegetables, heat oil and fry onions to golden.
4

Add zeera, than add ginger garlic paste and fry, add haldi, red chilli powder and dhania powder with little water so that masala don't burn. Masalay ko achi tarha bhun lein.Add all organs except kaleji.
5

Add chopped tomatoes and cook on low flame covered, Add 1/2cup or 1cup warm water. Keep stirring in between.
6

When tomatoes are soft mash them,masala bhun lein achi tarha, add 2 green chillies. Add 1/2cup hot water. Cover and cook on low flame till half done now add kaleji in masala.
7

Serve with naan or chapati.
8

Mix well and fry it well, add dahi and fry masala.Now add 1/2 quantity salt, and 1cup hot water in it and cook on low flame till covered.
9

Check if it's done than add zeera powder, remaining salt qasuri methi and bhun lein achi tarha, add green chillies, dhania in the end add garam masala powder.
10

Kaleji masala is ready to serve with naan. Keep masala gravy as you like, bhuna or little gravy. I kept gravy. Sprinkle lemon juice and dhania leaves chopped.