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Recipe

Kaleji Masala

55 min · Serves 4 · Pakistani

Why make it

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.

Serves 4

You’ll need

  • 500 g goat or lamb liver (kaleji), trimmed and cut into 2.5…
  • 1 cup milk, for soaking the liver
  • 4 tbsp cooking oil
  • 1 tsp cumin seeds
  • 2 medium onions, finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 tbsp plain yogurt, whisked

+ 10 more in the full recipe
1

Step 1 of 10

Rinse the liver under cold water. Cut away any tough white membrane and visible tubes, then cut into 2.5 cm cubes.
2

Step 2 of 10

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.
3

Step 3 of 10

Drain the liver well, rinse briefly and pat dry with kitchen paper. Dry pieces brown better and do not stew in their own water.
4

Step 4 of 10

Heat the oil in a karahi over medium heat. Add the cumin seeds and let them sizzle for 20 seconds, then add the onions.
5

Step 5 of 10

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.

The last 5 steps are in the full recipe.

Cook’s tip

Cut the liver into even cubes so every piece cooks in the same time.

Ready to cook?

Kaleji Masala

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 Get the full recipe