A Recipe From Rajasthan To Cook Red Hot, Spicy Lamb/Goat Liver/Kaleji Curry

1. How To Cook ‘Kaleji’
A Recipe From Rajasthan To Cook
Red Hot, Spicy Lamb/Goat
Liver Curry

3. INGREDIENTS
• Goat/Lamb Liver: 300 grams
• Minced Onions: Four Medium Sized
• Minced Green Chili: Four
• Fresh Curd: 200 grams
• Oil of your choice: 200 grams
• Red Chili Powder: Two Tea Spoons heaping
• Green Coriander Powder: One Tea Spoon heaping
• Turmeric Powder: Half a Tea Spoon
• Salt: One Tea Spoon not heaping
• Ginger/ Garlic Paste: 30 grams
• Vinegar: Two Tea Spoons (optional)

4. METHOD
• Heat the oil in a thick bottomed pan like a pressure cooker and add
the minced onions once the oil is hot. Fry the onions on low flame
till their colour turns light brown. Add the Ginger/Garlic paste with
a little water so that the ingredients do not burn. Add red chili
powder, coriander powder, turmeric powder and salt with some
water. Fry the masala on low flame till it is cooked. Turn up the
flame and add the curd while stirring the mixture till it comes to
boil. Add the minced green chili. Cook the mixture on low flame till
the masala takes on a deep red colour. Wash the raw liver and add
it to the masala with some more water and cook on low flame till
the liver turns hard. Unlike other meats liver will turn hard when
fully cooked. Just before taking the pan off the flame add the
vinegar. Serve with hot chapaties as a full meal or it can also be
served as a delicious snack with cocktails before the main meal.