Tava Kaleji Buns
Cuisine
Indian
,
Middle Eastern
Ingredients
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
Instructions
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.