Name: Quick 30-Minute Mutton Kaleji (Liver Curry)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 lbs kaleji (goat liver ); 2 cups water; 1 tbsp vinegar; 1 tbsp ginger garlic paste; ⅓ cup olive oil; 1 medium onion (sliced); 4 tbsp ginger garlic paste; 1 cup yogurt; water; 2 black cardamoms; 2 green cardamoms; 1 bay leaf; 4 cloves; 4 black peppercorns; 1 tsp red chili powder; 1 tbsp coriander powder; ½ tsp turmeric powder; 1 tsp cumin powder; ¼ tsp garam masala powder; 1 tbsp dried fenugreek leaves (kasuri methi ); 1 tsp kosher salt

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Quick 30-Minute Mutton Kaleji (Liver Curry) is a curry recipe made with mutton liver and a mix of seasonings and spices. This one-pot dish is a comforting treat, easily made using a stovetop. Kaleji is one of staple recipes for Eid-Ul-Adha.

WHAT IS KALIJI?

Quick 30-Minute Mutton Kaleji (Liver Curry) is a mutton curry. It originated in Pakistan. This Pakistani dinner recipe has two steps, First, you have to soak in water, and other ingredients to get rid of all the blood within the liver. Second making the curry itself.

It's extremely popular during Eid al-Adha or Bakra Eid. Actually it's one of the staple recipes for Eid-Ul-Adha like Mutton Korma, and Mutton Pulao. This Pakistani recipe is very unique and extremely flavorful. I remember my Paternal Grand mother used to make fresh Kaleji Curry every Eid al-Adha.

WHAT PART OF KALEJI?

Kaleji, which is liver, is high in iron and Vitamin B12. When I was pregnant, my iron levels were extremely low, and the iron supplement I was taking caused constipation. My mother's friend suggested that I eat two pieces of Kaleji every day instead of taking the supplement eating two pieces of Kaleji everyday helped raise my iron levels.

TIPS

Wash with Ginger garlic paste, water, and vinegar. It helps clean the Kaleji (liver) because the liver has blood inside. This step helps take out cleanse the blood out and kill the smell.
Color will become lighter after the soaking step because all the blood will be gone.
Whisk the yogurt or you will have little lumps in your curry.
We are adding salt in end because if you add with powdered spices then it will make the Kaleji hard.
Sometime Kaleji can be hard depends on goat. I would make this recipe in the Instant Pot or pressure cooker.

INGREDIENTS

Kaleji- I used mutton, but you can use this recipe for beef liver as well.
Ginger Garlic Paste- I used homemade ginger garlic paste but you can store-bought.
Vinegar- This ingredient will help cleanse the liver and take the smell out.
Whole spices and powdered spices- These ingredients will provide flavor to the recipe; also, the ingredients will provide warmth in the recipe as well.
Yogurt- I used homemade yogurt but you can use store-bought. Make sure you whipped the yogurt prior to adding the yogurt to the curry.

HOW TO COOK KALEJI?

Soak the liver (Kaleji) ginger garlic paste, vinegar, and water.

After 15 minutes of soak drain the liver and the Kaleji would have changed its color.

Set aside.

Add oil and whole spices.

Brown the onion.

Now add ginger garlic paste.

Sauté the Kaleji.

Add the powdered spices.

Now add Homemade yogurt.

Add water.

Garnish with salt, cilantro, and dried fenugreek leaves.

Enjoy!

HOW TO STORE IT?

Store the Kaleji in an air-tight container in the refrigerator. Kaleji isn't freezer-friendly recipe.

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