Pakistani
Mutton Kaleji (Goat Liver) Curry
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
260Calories
26gProtein
15gFat
7gCarbs
3gSugar
2gFiber
620mgSodium
420mgChol
4gSat Fat
420mgPotassium
30mgCalcium
8.5mgIron
20mcgVitamin B12
10mgVitamin C
Goes well with
British Brown Ale
local
Pakistani Lassi
international
high-protein
low-carb
gluten-free
dairy-free
Instructions
1
Clean and cut goat liver into bite-sized pieces, then wash thoroughly and pat dry.
2
Heat oil in a pan and sauté sliced onions until golden brown.
3
Add ginger-garlic paste and cook until fragrant.
4
Add chopped tomatoes and cook until softened and oil separates.
5
Add turmeric, red chili powder, coriander powder and salt; cook the masala for a couple of minutes.
6
Add the liver pieces and cook on medium-high heat, stirring frequently, until the liver changes color and releases some juices.
7
Cover and simmer for 10-15 minutes until liver is cooked through but still tender (avoid overcooking to prevent toughness).
8
Sprinkle garam masala and slit green chilies, cook for another 2-3 minutes.
9
Garnish with fresh chopped cilantro and serve hot with naan or rice, with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250 g250 g goat liver (kaleji)
- 2 tbsp2 tbsp cooking oil
- 11 medium, sliced onion
- 11 medium, chopped tomato
- 3/4 tbsp3/4 tbsp ginger-garlic paste
- 1/4 tsp1/4 tsp turmeric powder
- 3/4 tsp3/4 tsp red chili powder
- 1/2 tsp1/2 tsp coriander powder
- 1/4 tsp1/4 tsp cumin seeds
- 1/4 tsp1/4 tsp garam masala
- 1/2 tsp1/2 tsp salt
- 11 whole, slit green chili
- 11 tbsp, chopped fresh cilantro
- 11 wedge, for serving lemon
