The Exotic famous shikampuri Kebab which means 'belly-full' referring to the stuffing in ...

Keema Mutti is an excellent dry snack item made with lamb meat....

Aatukal curry is made of lamb or goat's leg often referred to people having a cold or flu...

The hot and spicy paya curry is laden with the rich taste of coconut, masalas and onion i...

Lamb Vindaloo traditionally is a spicy hot dish made with coconut.This flavorful dish has...

Red lamb curry is an exotic dish tender mutton pieces cooked in a spicy yogurt based grav...

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