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Sify Home > Food > Nonvegrecipes > Regional cuisine > Bihar > Mutton Kaleji (Liver) Fry
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Mutton Kaleji (Liver) Fry
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By : Mohita Prasad
Category : Lamb, Bihar, Mutton
Servings : 2
Time Taken : 30-45 mins
Rating :
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Method

  1. Wash the mutton liver thoroughly.

  2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.

  3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.

  4. Add ginger garlic paste and saute everything for 2 minutes.

  5. Add powdered masalas (except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes.

  6. Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame.

  7. Open the vessel, saute and put garam masala powder.

  8. Cover the lid.

  9. Allow to cook for 5 minutes on slow flame.

  10. Garnish with chopped dhania patta.
  11. Serve warm with garma garam pooris/ parathas/roti

RELATED RECIPES
Dal fry
Chicken Masala Fry
Fish Crumb Fry
Mutton Boti Kebab
Mutton Shashlik
Ingredients:
Mutton liver pieces- 500 gm
Oil - 8 tbsp
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip

Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
Chopped dhania patta - 1 tbsp.
Tomato - 1 medium (chopped)

Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1/2 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Desi ghee- 1 tbsp

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