This delicious Lamb/Mutton liver masala (Kaleji Masala) is spicy, rich, nutritious and is bursting with flavours and can be enjoyed as an appetizer or as a side dish with toasted crusty bread or rice or naan.
Life is a series of natural and spontaneous changes. Don’t resist them – that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like.
~ Lao Tzu
Hubby and I, we got a blood test done few months back and we were confidant that everything will be normal as always. But sadly this time hubby was diagnosed with Thyroid and me , my cholesterol was a bit on the higher side. Eeeee!
That was the reason I was away from blogging for few months. I just couldn’t resist the deliciousness from all around the food blog world. 🙁
Well its all under control now, for me. But for hubby the fight is still on.
We had to change our diet our eating habits. No gluten. no dairy for hubby, not for me but I chose to give him company. Well I know how hard it is go through all this restrictions especially for some one who is an extreme foodie. It was like LIFE changed all of a sudden. Seriously!
Initially it was quite difficult especially for someone who loved burgers and various kinda breads. Now its all gluten free and dairy free. Gluten free bread, gluten free pasta, lactose free milk …..
He has been meeting doctors and going through informational blogs about thyroid. He has started having loads of vitamins, magnesium, selenium supplements. But he learnt that its best to intake all these in a natural way rather than supplements.
Comes in this Lamb/Mutton liver to the rescue!!
You will be surprised that liver is loaded with more Nutrients than any other food.
It had a concentrated source of Vitamin A, and loaded with vitamin B12. Wait wait, it does’t end here..
It is a source of high quality Protein, best sources of Folate and highly usable form of Iron. It is also the best source of cooper, and has traces of zinc and chromium. Phewwww!!
Well there are more.. But lets discuss it some other time! 😀
Hubby is very veryyyy picky when it comed to food. I have had always liked lamb liver but the Mr. never.. I used to make it and eat it by myself.. I failed to make hubby taste it even 1s.. Apparently it was a bit “icky” for him.. 🙁
But one fine day, he asked me to pick up lamb liver and make a spicy dish for him.
Seriously!! HE never fails to surprise me..
I asked him the reason for this sudden change of mind. His answer was its a natural source of Vitamin A and so on. He gave me a long explanation…… So he wants to introduce it in the diet.
Yeah right!! When wife asked you to try lamb/mutton liver earlier.. you didn’t take an effort to try it.. And after reading it somewhere you want it in your diet..
These men I say!!
I agree Liver has a very strong taste and can be too much for someones liking. So the best way to eliminate that strong flavour and taste it’s best to hide liver in dishes with lots of spices and flavour. This Kaleji (liver) Masala is spicy, sumptuous and exploding with flavours.
So any how I prepared this Spicy Lamb/Mutton Liver (Kaleji Masala) with lots of spices and masalas and lots of fresh coriander leaves and was waiting for his reaction.. He loved it.. Yes!!
And now we make it a point to have it every week..
I hope you are not turned down by strong taste of the liver and cook the liver this way with lots of spices and flavour. And enjoy it as much as we do.
- 500gms Lamb/Mutton Liver, cut into 1 inch pieces
- 3 medium Onions, thinly sliced
- 1 tbsp ginger-garlic paste
- 2 large Tomatoes, chopped
- 2-3 Green chillies, chopped
- 1/2 cup thick Yogurt
- 1 1/2 tsp cumin powder
- 1 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp Garam masala powder
- 1/2 cup fresh Coriander leaves, chopped
- 4 tbsp Oil/Ghee (I used 2 tbsp oil and 2 tbsp ghee)
- salt as per taste
- 10-12 peppercorns
- 4-5 green cardamoms
- 5-6 cloves
- 2 inch cinnamon
- 1 big black cardamom
- 1 tsp Cumin seeds
- Heat oil or ghee in a thick bottom pan or karahi on medium heat, then add peppercorns, green cardamom, cloves, black cardamom, cinnamons and cumin seeds.
- When it starts to sizzle add the sliced onions and fry till its becomes soft and translucent. Then add the ginger-garlic paste and continuing frying on medium heat till the raw smell disappears and its golden brown in colour.
- Now add the lamb/mutton liver to it and continue frying till it changes its colour.
- At this moment the liver is gonna leave a lot of its moisture, so reduce the heat to low to medium and continue frying till the moisture disappears about 8-10 mins.
- Now increase the heat to medium and add the tomatoes and green chillies along with chilli powder, cumin powder, coriander powder and turmeric powder and mix everything well.
- Continue cooking till the tomatoes are soft and mushy and you can see oil seeping out from the masala.
- Now add salt and yogurt and mix it well and cook it on medium heat till you can see the oil on the surface of the masala.
- Once the yogurt dries up and you can see the oil seeping out of the masala, add the garam masala powder and the chopped coriander leaves and cook for another 2 to 3 minutes.
- Remove from the flame.
- Garnish with some ginger julians ,chopped chillies, some fresh coriander and a dash of lime.
- Serve it hot with some crusty bread, or rice or roti or naan.
Have a great week ahead!!