Kaleji Ka Salan

It is for the third time in a week…I got up from my laptop switching it off leaving the word document with just the heading of the post. Just a plain reason is my attraction towards the latest e-book I am currently reading…Now you may be wondering what is the book that kept me away from my dear blog….I just completed Monsoon Memories…a perfect book to read and get occupied when the skies are grey and the homesickness takes a toll on you.

Homesickness….did I write that….Yay…this year we could not go to our hometown to celebrate Bakrid (Eid ul Adha) and missed all the fun and festive cheer. As we were not going home, I thought of sending gifts to all my family members and you know how much I like shopping. With e-shopping facility, I can not only buy but can also send the gifts neatly gift wrapped. While browsing through I came across Paylesser India. Paylesser India have got good brands and with amazing coupons to buy plenty from top most e-shopping sites like Amazon, Flipkart, Jabong, ….. With Paylesser India coupons you not only save but earn too. Isn’t it amazing? Not only on sites like craftsvilla, paytm, snapdeal…you can even find foodpanda coupons, Swiggy Coupons and offers, etc.; under one roof of Paylesser India you can find anything to everything….Now make your shopping experience fun by paying less at Paylesser India.

Drowning in the memories of home and festival….let me share with you my family favourite recipe which is mostly made at the time of Bakrid and in weddings as in breakfast to go with roti’s which will be part of elaborate breakfast we send to the groom’s family on the wedding day. Kaleji is mutton liver and most of the times it is made into gravy based curry. But sometimes we fry it too. In today’s recipe of Kaleji aur Gosht ka Salan, I have combined mutton liver and mutton meat pieces and cooked them in onion-coconut based gravy.

Kaleji aur Gosht Ka Salan

INGREDIENTS:

• 300 gms. Kaleji/Mutton Liver
• 250 gms. Lamb meat on bone
• ½ tbsp. Garam Masala
• 1 tbsp. Ginger-Garlic paste
• 1 ½ tbsp. Red chili powder
• ½ tbsp. Turmeric powder
• 4 tbsp. Oil
• ½ cup Curd
• 2 Cloves
• 2 Cardamoms
• 1 small piece Cinnamon
• 2 tbsp. minced Coriander leaves
• Salt

TO GRIND:

• 2 Onions, peeled and sliced
• 4 tbsp. dry Coconut powder
• ½ tbsp. Coriander powder
• 1 small stick Cinnamon
• 2 Cloves

PREPARATION:

• Soak mutton liver pieces in water for 15 minutes and rinse with fresh water for 4-5 times until clean.
• Repeat the same for mutton pieces. Drain all the excess water and take these two in a bowl.
• To this add ginger-garlic paste, red chili powder, turmeric powder, salt and curd. Combine well and set aside by covering with a lid.
• Now grind the ingredients listed under ‘To Grind’. Use little water if needed to make it into a smooth paste.
• Add oil to a pressure cooker and when it heats up add cloves, cardamoms and cinnamon stick. Fry for 30 seconds and add the above ground paste. Fry for 2-3 minutes and add marinated mutton liver and meat pieces.
• Stir until all the pieces get nicely coated with the masala and when meat pieces start to change color, add 150 ml of water stir and place the lid of pressure cooker.
• Pressure cook until mutton liver and meat pieces turn soft. This may take 6-8 whistles or sometimes more. Wait until pressure settles down.
• Open the lid and check for gravy according to your choice. If turns more thick you can add little water and cook for another 4-5 minutes.
• Sprinkle garam masala and minced coriander leaves. Give the gravy a gentle stir and remove it into a serving bowl.
• Serve warm with roti or rice.
• Add love to make this Kaleji aur Gosht ka Salan taste ‘Yummy’.

Yield: 6

Kaleji Ka Salan

Print

Kaleji ka Salan, mutton liver masala is spicy, flavourful and tasty curry recipe made with goat liver. Serve this with bagara khana or roti.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 300 g Kaleji/Mutton Liver
• 250 g Lamb meat on bone
• ½ tbsp. Garam Masala
• 1 tbsp. Ginger-Garlic paste
• 1 ½ tbsp. Red chili powder
• ½ tbsp. Turmeric powder
• 4 tbsp. Oil
• ½ cup Curd
• 2 Cloves
• 2 Cardamoms
• 1 small piece Cinnamon
• 2 tbsp. minced Coriander leaves
• Salt

To Grind

• 2 Onions, peeled and sliced
• 4 tbsp. dry Coconut powder
• ½ tbsp. Coriander powder
• 1 small stick Cinnamon
• 2 Cloves

Instructions

How to make Kaleji ka Salan

1. Soak mutton liver pieces in water for 15 minutes and rinse with fresh water for 4-5 times until clean.
2. Repeat the same for mutton pieces. Drain all the excess water and take these two in a bowl.
3. To this add ginger-garlic paste, red chili powder, turmeric powder, salt and curd. Combine well and set aside by covering with a lid.
4. Now grind the ingredients listed under ‘To Grind’. Use little water if needed to make it into a smooth paste.
5. Add oil to a pressure cooker and when it heats up add cloves, cardamoms and cinnamon stick.
6. Fry for 30 seconds and add the above ground paste. Fry for 2-3 minutes and add marinated mutton liver and meat pieces.
7. Stir until all the pieces get nicely coated with the masala and when meat pieces start to change color, add 150 ml of water stir and place the lid of pressure cooker.
8. Pressure cook until mutton liver and meat pieces turn soft. This may take 6-8 whistles or sometimes more. Wait until pressure settles down.
9. Open the lid and check for gravy according to your choice. If turns more thick you can add little water and cook for another 4-5 minutes.
10. Sprinkle garam masala and minced coriander leaves. Give the gravy a gentle stir and remove it into a serving bowl.
11. Serve warm with roti or rice.
12. Add love to make this Kaleji aur Gosht ka Salan taste ‘Yummy’.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 432Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 132mgSodium: 291mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 26g

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