How To Cook ‘Kaleji’

A Recipe From Rajasthan To Cook Red Hot, Spicy Lamb/Goat

Liver Curry

INGREDIENTS

• Goat/Lamb Liver: 300 grams• Minced Onions: Four Medium Sized• Minced Green Chili: Four• Fresh Curd: 200 grams• Oil of your choice: 200 grams• Red Chili Powder: Two Tea Spoons heaping• Green Coriander Powder: One Tea Spoon heaping• Turmeric Powder: Half a Tea Spoon• Salt: One Tea Spoon not heaping• Ginger/ Garlic Paste: 30 grams• Vinegar: Two Tea Spoons (optional)

METHOD• Heat the oil in a thick bottomed pan like a pressure cooker and add

the minced onions once the oil is hot. Fry the onions on low flame till their colour turns light brown. Add the Ginger/Garlic paste with a little water so that the ingredients do not burn. Add red chili powder, coriander powder, turmeric powder and salt with some water. Fry the masala on low flame till it is cooked. Turn up the flame and add the curd while stirring the mixture till it comes to boil. Add the minced green chili. Cook the mixture on low flame till the masala takes on a deep red colour. Wash the raw liver and add it to the masala with some more water and cook on low flame till the liver turns hard. Unlike other meats liver will turn hard when fully cooked. Just before taking the pan off the flame add the vinegar. Serve with hot chapaties as a full meal or it can also be served as a delicious snack with cocktails before the main meal.