Mutton Kaleji

Ingredients

For Soaking

• 24¼ kg mutton kaleji/liver
• Water · as needed
• 48½ tbsp vinegar
• 24¼ tbsp ginger paste

For Marination

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

For Cooking

• Oil · as needed
• 12⅛ tsp cumin seeds
• 24¼ onion · chopped
• 48½ tomatoes · chopped
• Salt · according to taste
• 24¼ 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.