Fried Mutton Liver
Fried mutton liver or Bhuni Mutton Kaleji is a rich, flavorful dish that’s a must-try for meat lovers. Cooked with aromatic spices like cumin, coriander, turmeric, and garam masala, the liver turns tender yet slightly crispy on the outside, soaking up all the bold flavors. A splash of lemon juice and fresh coriander leaves add a refreshing contrast to its deep, savory taste. Best enjoyed hot with parathas or roti, this dish is not just delicious but also packed with iron and protein, making it both indulgent and nutritious.
How to Make Bhuni Mutton Kaleji
Wash and cut the mutton liver into small pieces. Collect all the required ingredients in one place. Take a bowl and combine the garlic, ginger, chili powder, yogurt, garam masala, and pink salt. After that heat, the cooking oil, place the sliced onions and sauté till it becomes golden brown. Later, add liver pieces and cook until the recipe is completed.
How to make mutton liver that is to be soft and delightful? We are going to explain a few secrets of mutton lever cooking from which you are going to make extremely delicious and healthy food.
What Type of Liver can be Cooked or Fried?
First of all, you can select the liver of your choice. You can take mutton, chicken, beef liver. The greatest benefit of eating liver is that it has an abundant amount of selenium and Vitamin B12 in chicken liver. You can cook it fast and it has a gentle flavor.
Beef liver contains Vitamins A, D, B, and E, chrome, folic acid, magnesium, and iron.
Mutton liver provides lots of vitamins, proteins, and also dietary elements.
How to Select the Precook Liver?
To make Bhuni Mutton Kaleji or any type of liver, you must pick a fresh and that has a shiny texture. To check whether the liver is fresh, you can push your finger in it. If you notice that there is any track left on it or it disappears quickly, it means the liver is fine or vice versa.
You must clean and wash thoroughly before cooking. Remove all the ducts, films, and gall bladders if it is necessary.
How to Make Liver Tastier?
It is advised that add salt and pepper at the end of the cooking process. Otherwise, its texture will be tough.
The liver is delicate and it takes little time to cook.
Don’t keep the liver on fire for too long.
It will help you to get a tender lever dish.
How to Make Fried Mutton Liver | Fried Kaleji
Ingredients:
1/2 kg Mutton Kaleji/liver
2 Onion medium size
1 Tomato
2 tbsp Yogurt
1 tbsp Ginger garlic paste
Salt as taste
1 tbsp Red chili
Turmeric powder
1 tbsp Coriander powder 1 tbsp
2 Bay leaves
1 tbsp Cumin powder
2 Green chili
2 tbsp Coriander leaves
1 tsp Kasuri methi
How to Make Fried Mutton Liver | Fried Kaleji
Preparation Method
In a deep pot, add oil and heat it.
Add bay leaves.
Fry it for a few seconds.
Add onion.
Fry it till brown.
Then add tomatoes and cook them till soft.
Stir it continuously.
Add mutton liver.
Mix it well.
Then add red chili powder, Coriander powder, turmeric powder, and cumin powder.
Mix all the ingredients well.
Cover it and cook for 10 minutes.
Add yogurt.
Cook it on high to medium flame for 2 minutes.
Garnish it with kasuri methi, green chili, and coriander leaves.
Delicious mutton liver or Bhuni Kaleji is ready.
Enjoy!
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