One of the most important holidays that we have, as Muslims is Eid-ul-adha’a. The concept of sacrificing in the name of Allah, for Allah is divine, holy and extremely purifying. The meat is divided into 3 parts, one for the less privileged, friends and relatives and the last part for us. Sharing what you have with people makes us more humble and makes us care more for the community.
The day also brings in huge varieties of dishes. We, as Muslims are always on a lookout for new meat dishes and the more we go exploring, the more better and more creative we need to be. It always has to get better from the past year. With all that in mind, we are now in time and age where the kids aren’t satisfied with just kebabs and curries. The fusions have become so popular that not trying them at home makes you feel left out. Also, the fact that our generation is more adventurous in trying new ways of consuming foods and new cooking styles are always welcome.
This is basic Kaleji recipe that is served with buns. At my mother’s place, everyone was always excited about consuming Kaleji/ Liver. It was made with overload of Onions, green chilies and spices. Its dry, with little juice or separated Oil that its cooked with. On the other hand, Mr. Parveez’s family prefers consuming Kaleji in the form of a curry. This recipe though cooks Kaleji with curry masala and its cooked in a way till it gets dry. After that the cooked Kaleji is placed between the lightly toasted buns with cheese.
This dish is great for kids play date and tea parties too and are an excellent choice for brunch as well.
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- 1 Lb Goat Liver washed and cleaned
- 1 cup Coriander leaves
- 1 tsp Cumin seeds
- 5 No. Dry red chilies
- 1.5 tbsp Ginger garlic paste
- 1 tbsp Coriander seeds Roasted and crushed
- 2 tsp Red chili powder
- 1/2 tsp white pepper powder
- 1/2 tsp Cumin powder
- 1 tsp Tandoori Powder
- 1/2 tsp Turmeric Powder
- 2 No. Onions Sliced
- 3 tbsp olive oil Or any oil of your choice
- 1 cup Greek Yogurt
- 1/2 tsp Salt More or less according to your taste
- 1/4 cup Mint leaves chopped
- 1/4 tsp anardana powder
- 1/2 cup Mozarella Cheese shredded
- 1 No. Onion round thinly sliced
- 1/2 tsp Tamarind paste
- 8 No. Sesame Buns
- 1/4 cup garlic mayo sauce
Ingredients
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- Wash and clean the Liver and rub a little salt and turmeric. Put it aside for 30 minutes and wash it again.
- Put Red chilies, cumin seeds and coriander leaves to a blender.
- Add 1/2 tbsp Ginger garlic paste and Tamarind paste to the blender as well. Add little water and blend it to a paste.
- Add 1 tbsp Ginger Garlic Paste, cumin powder, Red chili powder, Turmeric Powder, tandoori powder, crushes Coriander seeds and salt to the liver.
- Add yogurt as well and mix everything well.
- Heat up a pan and add Oil. Add the sliced Onions and cook.
- Cook till the onions turn brown.
- Add the marinated Liver to the pan and cook for 5 minutes.
- Add the puree of coriander leaves and chilies. Cook on high flame for 5 minutes.
- Add mint leaves and cook for another 2-3 minutes.
- The sauce should dry up by now. Turn the gas off. Don't add any water and do not over cook the Liver. Overcooking makes the Liver chewy.
- Toast the buns.
- Add the round sliced onions on the buns with a little garlic mayo sauce.
- Add the liver.
- Preheat the oven at 300F. Add mozarella cheese.
- Close the bun and place them in the oven for 5-7 minutes.
- Serve hot.