Kaleji Mutton

 Kaleji Mutton, also known as Mutton Liver, is a popular dish in many cuisines, especially in South Asian and Middle Eastern countries. It is made from the liver of a goat or lamb. Here's a basic recipe for preparing Kaleji Mutton:

Ingredients:

• 500 grams of mutton liver
• 2 onions, finely chopped
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala powder
• Salt to taste
• Cooking oil or ghee for frying
• Fresh coriander leaves for garnish

Instructions:

Clean the mutton liver:

Wash the mutton liver thoroughly under running water and drain. Cut it into bite-sized pieces and set aside.

Marinate the liver:

In a bowl, mix the mutton liver pieces with ginger-garlic paste, turmeric powder, red chili powder, and a pinch of salt. Allow it to marinate for about 20-30 minutes.

Heat oil: 

Heat cooking oil or ghee in a pan or kadai over medium heat.

Sauté onions and chilies: 

Add the chopped onions and green chilies to the heated oil. Sauté until the onions turn translucent.

Cook the liver: 

Add the marinated mutton liver to the pan. Cook on medium heat, stirring occasionally, until the liver changes color and becomes firm. This should take about 10-15 minutes.

Season with spices: 

Add garam masala powder and adjust the salt and spice level according to your taste. Continue to cook for another 2-3 minutes to let the flavors meld.

Garnish and serve:

Once the liver is cooked through, garnish with fresh coriander leaves and remove from heat.

Serve hot: 

Kaleji Mutton is typically served as a side dish with naan, roti, or rice. Enjoy your delicious mutton liver preparation!

Remember that liver cooks relatively quickly, so be careful not to overcook it, as it can become tough and lose its tenderness. Adjust the spices and chilies to suit your personal preferences for heat and flavor.