Kaleji Masala by Cook with Lubna | Spicy Mutton Liver Curry (Recipe)
Indulge in the rich flavors of Kaleji Masala, a traditional mutton liver curry recipe by Cook with Lubna. Made with fresh spices and tender goat liver, this dish is perfect for non-vegetarian food lovers. Find the full recipe at rhfpakistan.com.
Kaleji Masala by Cook with Lubna – Authentic Mutton Liver Curry at rhfpakistan.com
Introduction
“Kaleji Masala”, also known as mutton liver curry, is a flavorful and nutrient-dense dish that holds a special place in traditional South Asian cuisine. The tender slices of goat liver are cooked with a blend of fresh spices, creating a hot and semi-dry curry that is both rich and aromatic. This dish is a fantastic addition to any dinner party, especially for guests who appreciate non-vegetarian food.
Kaleji Masala, a spicy and aromatic mutton liver curry, is a cherished dish in South Asian households. Known for its rich flavor and nutritional benefits, this dish is a must-try for anyone who enjoys bold and hearty meals. Cook with Lubna offers a detailed recipe that simplifies the cooking process, making it accessible for home cooks. The use of fresh spices and tender goat liver makes this dish a standout, perfect for family gatherings and special occasions.
Cooking Method
Ingredients
- Mutton liver: 500g
- Onion: 1 ½ medium-sized, finely chopped or coarse paste
- Tomato: 2 medium-sized, paste
- Yogurt: 4 tbsp, well beaten
- Ginger-garlic paste: 2 tbsp
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Ginger, julienned: 2 inches
- Green chilies: 4
- Coriander leaves: 4 tbsp, chopped
- Red chili powder: 1 tsp
- Cumin powder: 1 tsp
- Garam masala powder: ½ tsp
- Salt: 1 tsp
- Turmeric powder: ½ tsp
- Cumin seeds: 1 tsp
- Green cardamom: 4
- Black cardamom: 1
- Cloves: 6
- Cinnamon stick: 2 inches
- Cooking oil: 2-3 tbsp
Cooking Method
- Heat oil in a pressure cooker or pan. Add the whole spices (green cardamom, black cardamom, cloves, and cinnamon stick) and sauté for a few seconds until aromatic.
- Add the onion paste and fry until it becomes light golden in color.
- Add the mutton liver and fry on low to medium flame until well browned.
- Incorporate the ginger-garlic paste and all powdered spices (red chili powder, cumin powder, garam masala powder, turmeric powder). Fry until the raw smell of the spices is gone.
- Add the tomato paste and cook on high heat until the water evaporates and the oil separates from the mixture.
- Stir in the beaten yogurt and continue frying on high heat until the oil surfaces. Add kasuri methi at this stage for added flavor.
- Season with salt and add 50-60 ml of water. Bring the mixture to a high heat until it boils, then lower the flame, cover, and cook for 2 minutes under pressure.
- Once done, garnish with julienned ginger, chopped coriander leaves, and green chilies. Mix well before serving.
Calories Information
- Calories per serving (200g): Approximately 280 kcal
- Protein: 25g
- Fat: 18g
- Carbohydrates: 8g
Health Precautions
- Cholesterol Content:
- Mutton liver is high in cholesterol. Those with high cholesterol or cardiovascular issues should consume it in moderation.
- Spicy:
- The dish contains multiple spices, including green chilies and red chili powder, which may not be suitable for individuals with sensitive stomachs or those prone to acid reflux.
- Allergens:
- Check for individual allergies to spices like fenugreek leaves, cardamom, and cumin.
Health Benefits
- Nutrient-Dense:
- Mutton liver is one of the most nutrient-dense organ meats, rich in essential vitamins and minerals such as iron, vitamin A, and B vitamins.
- Protein-Rich:
- Provides a high amount of protein, which is crucial for muscle repair and growth.
- Iron-Rich:
- Excellent source of iron, aiding in the production of red blood cells and preventing anemia.