1 piece mutton/chicken kaleji (cleaned & washed)
Coriander powder, for washing & removing smell
4 tablespoons LATIF COOKING OIL
½ tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon salt
1 teaspoon red chili powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
2 tablespoons yogurt
2 green chilies cut in half
Coriander, for garnish
Lemons, for garnish
Chili Garlic Sauce
Clean the mutton liver, removing any fat if necessary.
Sprinkle about 2 teaspoon coriander powder on the mutton liver and coat both sides. Let it rest for about 15 – 20 minutes then wash the mutton liver. This additional step will remove / reduce the mutton liver / kaleji smell.
Wash the mutton liver and cut into small cubes.
Heat LATIF COOKING OIL in a pan.
Add the mutton liver and sauté for about a minute till color changes.
Add ginger & garlic paste and sauté for another minute.
Add the spices (red chili powder, coriander powder, turmeric powder and salt) and sauté for about 30 seconds – 1 minute.
Add yogurt and stir. Turn heat to low and cook for about 15 minutes till tender & water has dried. Don’t overcook the liver as it will turn rubbery and hard.
Add green chilies in the end and stir through. Garnish with coriander & lemon quarters.
Serve hot with chili garlic sauce.