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.