Ingerdients:
1: kaleji (liver) 2kg mutton
2: onions 2 large (finely chopped)
3: green chillie 5 (bullet chillie chopped)
4: fresh ginger 2inch piece (julian cut)
5: fenugreek leaves (qasuri methi) 3 tbs
6: fresh coriander (dhania) 1/2 bunch
7: tomatoes 4 large ( sliced)
8: thick yogurt 1cup
9: National ginger & garlic paste 2 tbs
10: black cardamom 2 pieces (moti elaichi)
11: cinnamon stick (dalchinni) 2 inch 1 piece
12: cloves 8 pieces (long)
13: National black pepper corns (kali mirch) 10 pieces
14: National cumin seeds (zeera seeds) 1tbs
15: National red chillie powder 1tsp heeped
16: National mix spice powder 1tsp (garam masala powder)
17: National turmeric powder (haldi) 1/2 tsp
18: National salt 1tsp heeped
19: National cumin powder (zeera powder) 1 tbs heeped
20: National coriander powder (dhania powder) 1 tbs heeped
21: oil or clarified butter (ghee) 1 cup full or as required
Recipe:
1:heat clarified butter in a pan & add black pepper
corns, cloves,
cumin seeds, cinnamon stick & black cardamom , along add the onions
& ginger & garlic paste mix well and cook till golden brown
on high flame.
2:when the onions get golden brown add the liver & once it
changes it color cook it on low to medium heat till all the natural
moistuer dries. (do not cover it at all, as it gets hard)
3:once the liquid dries then add red chillie powder, turmeric
powder, cumin powder & coriander powder mix it add the tomatoes
and cook it till the curry gets thick and the clarified butter comes on
the surface on high flame.
4:when the butter comes on the surface add the yogurt & mix
it well and cook it again till the butter comes on the surface on
medium flame.
5:once the yogurt dries and the butter comes on the surface add fenugreek leaves, fresh ginger, green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
