Quick 30-Minute Mutton Kaleji (Liver Curry)
Quick 30-Minute Mutton Kaleji (Liver Curry) is mutton liver curry. This curry is easy to make on stovetop and really flavorful.
Servings: 4 people
Calories: 59kcal
Ingredients
Soak the Kaleji
- 1 lbs kaleji goat liver
- 2 cups water
- 1 tbsp vinegar
- 1 tbsp ginger garlic paste
Curry
- ⅓ cup olive oil
- 1 medium onion sliced
- 4 tbsp ginger garlic paste
- 1 cup yogurt
- water
Whole spices
- 2 black cardamoms
- 2 green cardamoms
- 1 bay leaf
- 4 cloves
- 4 black peppercorns
Powder spices
- 1 tsp red chili powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ¼ tsp garam masala powder
Garnish
- 1 tbsp dried fenugreek leaves kasuri methi
- 1 tsp kosher salt
Instructions
Soaking and cleaning Kaleji
- In a medium bowl, add kaleji, 2 cups of water, vinegar, and ginger garlic paste and mix well.
- Let it set for 15 minutes.
- After 15 minutes, drain the kaleji out set aside.
Let's Make Kaleji!
- In a medium size pot, on medium heat, add olive oil, and let it heat up.
- Add whole spices, sauté it for 10 seconds.
- Now add onion, sauté until brown.
- Add ginger garlic paste.
- Now add kaleji and mix continously for 5 minutes until kaleji gets dark brown.
- Add powder spices without salt.
- Continuously mix for 5 minutes.
- Add yogurt, mix on medium-high for 4 minutes.
- Turn the stove to medium again.
- Now add ½ cup of water.
- Cover the lid let it cook for 10 minutes or until Kaleji is cooked.
- Turn off the stove.
- Now garnish with dried fenugreek leaves and salt.
Video
Notes
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Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 159mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg