Kaleji Masala (Goat Liver in Onion-Tomato Masala with Ginger and Green Chilli)
Tender cubes of goat liver cooked quickly in a thick onion-tomato masala and finished with fresh ginger, green chilli and lemon. Ready in under an hour and lovely with hot roti.
Ingredients
Equipment: Heavy-bottomed karahi or wide pan with a lid, sharp knife, chopping board, mixing bowl
Method
Rinse the liver under cold water. Cut away any tough white membrane and visible tubes, then cut into 2.5 cm cubes.
Put the liver in a bowl, pour over the milk and stir. Leave it to soak for 15 minutes; this softens the strong smell and flavour.
Drain the liver well, rinse briefly and pat dry with kitchen paper. Dry pieces brown better and do not stew in their own water.
Heat the oil in a karahi over medium heat. Add the cumin seeds and let them sizzle for 20 seconds, then add the onions.
Fry the onions, stirring often, for about 8 minutes until soft and golden brown. Add the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Add the tomatoes, yogurt, salt, chilli, turmeric, coriander and cumin powder. Cook, mashing the tomatoes with your spoon, for about 8 minutes until the masala is thick and oil separates at the edges. Add a splash of water if it sticks.
Turn the heat to high and add the liver. Stir constantly for 3 to 4 minutes until the pieces change colour on all sides and no raw red is visible.
Add 3 tablespoons of water, cover, and cook on low heat for 6 to 8 minutes. The liver is done when it is firm, no longer pink inside and reaches 71°C. Do not overcook or it turns dry and rubbery.
Uncover and cook on medium-high for 1 to 2 minutes until the gravy clings to the liver. Stir in the garam masala, half the ginger, the green chillies and the lemon juice.
Scatter the remaining ginger and the fresh coriander on top. Serve hot straight from the karahi.
Cooking tips
- Cut the liver into even cubes so every piece cooks in the same time.
- Cook liver only until just done. A few extra minutes is the difference between soft and chewy.
- If your liver has a very strong smell, add 1 teaspoon of vinegar or lemon juice to the milk when soaking.
- Keep the gravy thick and clinging rather than watery; this is a dry-style masala.
Substitutions
- Use beef or chicken liver instead of goat liver. Chicken liver needs only 4 to 5 minutes of covered cooking.
- Replace the milk soak with water and 1 tablespoon of white vinegar.
- Use 1 teaspoon of ginger paste and 1 teaspoon of garlic paste if you have no ready-made ginger-garlic paste.
- Leave out the yogurt and add an extra tomato if you want a more tomato-forward masala.
Serve with
"Serve with hot chapati, tandoori roti or naan, a simple kachumber salad, and lemon wedges. It also works as a filling for a paratha roll."
Storage
"Cool quickly and refrigerate in an airtight container for up to 2 days. Freezing is not recommended as the liver turns grainy."
Reheating
"Reheat gently in a pan over low heat with a splash of water, covered, for 3 to 4 minutes until steaming hot all the way through. Avoid long reheating, which toughens the liver."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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