Ingredients
The following ingredients have 4 Servings
- 9 ounce goat mutton kaleji ( liver) (250 g, cut into 1-inch chunks, rinsed.)
- 1 cup milk
- 4 tablespoons vegetable oil
- 1 tablespoon ghee
- 3-4 whole black cardamoms (crushed)
- 1-1/2 cups chopped onions
- 2 teaspoons ginger garlic paste
- 16 ounce goat mutton keema (mince) (450 g)
- 4 tablespoons canned tomato puree (or 2 tbsp tomato paste or 1 cup pureed fresh tomatoes)
- 3-4 green chilies (slit into half)
- 3 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- 1/2 teaspoons turmeric powder
- 1/2 teaspoons garam masala powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instruction
- Soak the kaleji pieces in milk and keep aside for 20 minutes.
- Drain the milk and wash the kaleji well. This process will remove any bitterness from the kaleji.
- Heat vegetable oil and ghee in a pressure cooker over medium-high heat.
- Once the oil is hot, add crushed black cardamoms and fry for 3-4 seconds.
- Add onions and fry until they turn light brown in color (8-10 minutes), stirring frequently.
- Add ginger and garlic paste and fry till onions are golden brown in color (5-6 minutes).
- Now add the kaleji to the cooker and fry for 3-4 minutes.
- Now add mutton keema and cook for another 3-4 minutes.
- Add tomato puree and cook for 2 minutes.
- Add green chilies, coriander powder, chili powder, turmeric powder, garam masala powder, and salt and mix well. Cook for 2-3 minutes.
- Now add 1 cup of water and mix well.
- Close the lid of the cooker.
- Cook for one whistle on high heat.
- Reduce the heat to low and cook for 10 minutes.
- Remove the cooker from heat and let the pressure release on its own and then open the lid.
- Add some more water if the gravy looks thick and cook for some time.
- Check for salt and add more if required.
- Add lime juice and mix well.
- Garnish with cilantro and serve hot with rice or phulka.