Mutton Rogan josh is a delicious recipe of Kashmir and it is a treat to the taste buds. T...

Kheema mutti is traditionally made of minced mutton or lamb. Kheema mutti Biryani is an e...

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

Mutton Keema Kebab is an excellent dry snack item made with minced lamb meat combined wit...

Mutton Keema Kebab, is a dish hailing from Hyderabad and widely liked recipe all over the...

Boti curry or Gizzard curry is made with Lamb gizzards cooked with India spices in a nice...

Mutton Kaleji Fry Recipe, How To Make Mutton Kaleji Fry Recipe

Name: Mutton Kaleji Fry
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2

Healthy mutton kaleji cooked with fresh ground spices to enjoy with plain rice.

About Recipe

How to make Mutton Kaleji Fry

(1 ratings)

1 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Mutton

Servings : 2 persons
Published date : November 29, 2016

Ingredients used in Mutton Kaleji Fry
• Mutton liver piece - 500 grams.
• Oil - as required.
• Jeera - 1/2 tea spoon.
• Tejpatta - 2 numbers.
• Dried red chilly - 2 numbers.
• Bari ilaayachi - 1 number.
• Chhotee ilaayachi - 1 tea spoon.
• Daalchini (cinnamon ) - 1 pinch.
• Onion - 2 small.
• Ginger garlic paste - 1/2 tablespoon.
• Chopped dhania patta - 1 tablespoon.
• Tomato - 1 small.
• Haldi powder - 1 tea spoon.
• Jeera powder- - 1 tea spoon.
• Dhania powder - 1 tablespoon.
• Red chilly powder- - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Tandoori masala powder - 1 tablespoon.
• Salt - to taste.
• Desi ghee - 1 tea spoon.
Method:
Wash the mutton liver thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes. Add ginger garlic paste and saute everything for 2 minutes. Add powdered masalas (except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes. Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame. Open the vessel, saute and put garam masala powder. Cover the lid. Allow to cook for 5 minutes on slow flame. Garnish with chopped dhania patta. Serve warm with garma garam pooris/ parathas/roti