Mutton kaleji or mutton liver curry is a popular Muslim dish, generally prepared during Bakr Eid. Kaleji is stir fried and they made into a thick gravy curry. Enjoy it with hot paranthas.
Ingredients for preparing Mutton Kaleji with Peas
- Mutton Liver (kaleji) – 250 gm (cupped)
- Onion chopped – 2 (medium)
- Whole jeera – ½ tsp
- Ginger paste – 1 tsp
- Garlic paste – 1½ tsp
- Red chilly powder – 1 tsp
- Dhania/Coriander powder – ½ tsp
- Turmeric/Haldi powder – ¼ tsp
- Garam masala – ½ tsp
- Peas – 100 gm
- Tomato puree – 2 (medium)
- Kaju/Cashew – 1 tbsp (powdered)
- Coriander leaves – ½ cup (chopped)
- Salt – to taste
- Refined oil – 2 tbsp
- Water – as required
Procedure for preparing Mutton Kaleji with Peas
In non-stick kadhai pour oil, heat and put jeera, let it splutter. Now add onion, stir well till it become golden.
Add kaleji cubes and stir continuously till kaleji dried.
Put ginger garlic paste, stir well, next add turmeric powder, red chilly powder, peas, dhania powder and stir well. Cook and cover lid for 5 minutes in a low flame.
Open lid and add tomato puree and coriander leaves, stir well, cook and cover lid and cook for another 5 minutes in a low flame.
Now add kaju powder and garam masala in it stir well, cover lid and remove from heat.
Garnish with lemon and coriander leaves, serve with parantha or puri.