Mutton Kaleji

Ingredients

For Soaking

• 20¾ kg mutton kaleji/liver
• Water · as needed
• 41½ tbsp vinegar
• 20¾ tbsp ginger paste

For Marination

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

For Cooking

• Oil · as needed
• 10⅜ tsp cumin seeds
• 20¾ onion · chopped
• 41½ tomatoes · chopped
• Salt · according to taste
• 20¾ 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.