Mutton Kaleji

Ingredients

For Soaking

• 2 kg mutton kaleji/liver
• Water · as needed
• 4 tbsp vinegar
• 2 tbsp ginger paste

For Marination

• 2 cup yogurt
• 2 tsp red chilli powder
• 2 tsp crushed chillies
• 1 tsp turmeric powder
• 2 tsp black pepper powder
• 2 tbsp crushed coriander
• 2 tbsp ginger-garlic paste

For Cooking

• Oil · as needed
• 1 tsp cumin seeds
• 2 onion · chopped
• 4 tomatoes · chopped
• Salt · according to taste
• 2 lemon
• Green chillies · for garnish

Instructions

1. Soak 1 kg mutton kaleji in water with 2 tbsp vinegar and 1 tbsp ginger paste. Let it rest for 30 minutes. After that, remove the skin, wash it well, and set aside.
2. In a bowl, add 1 cup yogurt, red chilli powder, crushed chillies, turmeric powder, black pepper powder, crushed coriander, and ginger-garlic paste. Mix everything well.
3. Now add the kaleji to this marinade and coat it properly. Let it marinate for 30 minutes.
4. In a separate pan, heat oil and add ½ tsp cumin seeds. Then add the chopped onion and sauté until light golden.
5. Add the marinated kaleji and mix well. Cover and cook on low flame for 10 minutes.
6. Now add chopped tomatoes, mix again, cover the lid, and cook for another 10 minutes until the tomatoes become soft and the kaleji is tender.
7. Add salt according to your taste. Squeeze fresh lemon juice on top and garnish with green chillies.