Kaleji Fry

Kaleji/ Liver of Lamb is a pretty popular dish in India, mostly served in Indian Muslim restaurants. Kaleji, Bheja, Paaya, Haleem, Nahari and a few others, are all staple Muslim non vegetarian dishes. With Muslim specialty dishes I mean that you will never find any high class Non vegetarian restaurant serving these. I mean forget high class, you won’t find any non vegetarian restaurant except for that belonging to a Muslim serving authentic Muslim dishes. Now, I never understood the reason behind it. I feel if you can make Biryani, curries, Kebabs then why not Kaleji, but with time I realized that these dishes have to be made a certain way and if you miss the trick, you lose the taste. So, I believe because our community sees our moms and grandmothers cooking them at home, we have the knack to cook it. Besides that, most people would not be very found of trying authentic dishes.

I always tell Mr. Parveez that I enjoy Chinese food more in India than USA. His reply is that Chinese or for that matter even Italian food served in any country beside China or Italy is nowhere close to authentic, which is very true. The indianised Chinese food is so good that I feel if a Chinese tries it someday will definitely settle down in India. Or if the Italians ever tried our wonderful Paneer tikka Pizza or the Tandoori chicken Pizza…LOLzzz.

Coming back to my Kaleji Fry, if you are a Muslim, you know it and if you aren’t and you happen to have Muslim friends, you would know this too. Kaleji Fry is one of the most awaited dishes in our homes, specially on Eid. I mean I can have it all year round except the high cholesterol part scares me and I pretty happy having it 4-5 times every year.

Kaleji/ Liver is served in the west too with some restaurants serving it in sandwiches. I have never tried those so I don’t really have an idea of how good they are but I believe if they are not cooked with spice, I might not be able to enjoy them much. The texture and the flavor would enhance with spice and without it, the Liver itself has a very strong flavor which will overcome all other things you put along with it.

Kaleji fry made on Eid brings me happy memories of back home, sharing food with my cousins and looking forward to getting money on Eid and then making plans on how to spend it. Kaleji was one dish that we all looked forward to and no matter where we were, would always be present to be on the table at lunch because our favorite Kaleji would be served.

The dish is pretty easy and makes an excellent Suhoor or Iftaar dish for Ramadan as well. And of course, it has to be one of the side dishes for Eid, thats mandatory. The Kaleji should be not overcooked so it doesn’t become rubbery, just a few minutes after it changes color, you kind of know its cooked. Always try and get fresh kaleji from the meat store if you are buying it. It goes great with Pita bread or phulkas.

Print Recipe

Kaleji Fry

Goat Liver curry cooked with spices.

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Cuisine

Indian, Middle Eastern

Prep Time

20 minutes

Cook Time

25 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Kg Goat Liver washed properly
• 1/2 cup olive oil Or any other oil of your choice
• 2 tbsp Ginger garlic paste
• 10 No. Green chilies Slit
• 3 No. Onion sliced
• 1/2 tsp Turmeric Powder
• 1 tsp Salt More or less according to your taste
• 1 tsp Red chili powder
• 1/2 tsp Cumin powder Bhuna zeera powder
• 1/2 tsp Garam Masala Powder Optional
• 1 tsp Dry red chili flakes
• 1/2 tsp Tandoori masala
• 3-4 tbsp Apple cider vinegar
• 1/2 cup Coriander leaves chopped

Cuisine Indian, Middle Eastern Prep Time 20 minutes Cook Time 25 minutes Servings people MetricUS Imperial Ingredients 1 Kg Goat Liver washed properly 1/2 cup olive oil Or any other oil of your choice 2 tbsp Ginger garlic paste 10 No. Green chilies Slit 3 No. Onion sliced 1/2 tsp Turmeric Powder 1 tsp Salt More or less according to your taste 1 tsp Red chili powder 1/2 tsp Cumin powder Bhuna zeera powder 1/2 tsp Garam Masala Powder Optional 1 tsp Dry red chili flakes 1/2 tsp Tandoori masala 3-4 tbsp Apple cider vinegar 1/2 cup Coriander leaves chopped

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Instructions

1. Add Turmeric powder and little salt to the washed Kaleji and leave it aside for 15-20 minutes. this takes the pungent smell from Kaleji away. Wash it again after 20 minutes.

   
2. Add Oil to a pan and add the washed Kaleji. Fry for 5 minutes.

   
3. Add the slit Green chilies and sliced onions. Cook for 5 minutes.

   
4. Add the Ginger garlic paste along with Red chili powder, Cumin powder, Tandoori masala and Garam Masala powder. Keep cooking for 10 minutes.

   
5. Add the Apple cider Vinegar and Dry Red chili flakes. Cook and mix everything well.

   
6. Add around a cup of water and cover the pan. Cook on low flame for 10 minutes till the water evaporates.

   
7. Garnish with the chopped Coriander leaves and serve.