Kaleji Masala

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Kaleji Masala or Lamb liver fry is a unique dish and commonly cooked in the muslim households of Mysore. In my family, it is a favourite dish of all the elders as the kids do not like eating offal. During Bakrid, this is one of the dishes on EID, made from liver taken after the lamb is sacrificed. In few families, Kaleeji masala and parathas are cooked for breakfast. The Kaleeji Masala has a pleasing taste  and goes well with paranthas or with rice and dal as a side dish


Ingredients

Liver - 250 g   (Note-The liver should be cleaned to remove the overlying membrane)

Onion - 2, chopped fine

Oil - 2 tablespoon

Green chilli - 2, sliced fine

Ginger garlic paste - 2 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Dhania powder - 1 tsp

Black pepper powder - 1 tsp

Tomatoes - 3 medium sized made into a coarse paste without water

Salt to taste

Juice of half lemon

Corainder leaves for added flavor


Steps:

  1. Cut into medium sized chunks after cleaning. Wash well and drain excess water
  2. In a deep pan, heat oil. Fry sliced chilli, followed by onion.
  3. While the onions are frying, add a pinch of salt and continue to fry the onions until golden brown
  4. Add ginger garlic and saute for a minute
  5. Add the liver pieces and cook on medium heat. Add salt and all masala powders except pepper powder.
  6. Cover the pan and cook on low flame for 2-3 minutes
  7. Add the tomato paste. Mix well and cook for 10 minutes on a low flame. (Do not cook liver on high flame as over cooking hardens the meat.)
  8. Uncover the pan, add pepper powder and lemon juice. Lastly add the coriander leave.
  9. Serve hot with either rice or wheat paranthas.




























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