WHAT IS KALIJI?
Quick 30-Minute Mutton Kaleji (Liver Curry) is a mutton curry. It originated in Pakistan. This Pakistani dinner recipe has two steps, First, you have to soak in water, and other ingredients to get rid of all the blood within the liver. Second making the curry itself. It’s extremely popular during Eid al-Adha or Bakra Eid. Actually it’s one of the staple recipes for Eid-Ul-Adha like Mutton Korma, Mutton Biryani, and Mutton Pulao. This Pakistani recipe is very unique and extremely flavorful. I remember my Paternal Grand mother used to make fresh Kaleji Curry every Eid al-Adha.
WHAT PART OF KALEJI?
Kaleji, which is liver, is high in iron and Vitamin B12. When I was pregnant, my iron levels were extremely low, and the iron supplement I was taking caused constipation. My mother’s friend suggested that I eat two pieces of Kaleji every day instead of taking the supplement eating two pieces of Kaleji everyday helped raise my iron levels.
TIPS
INGREDIENTS
Kaleji- I used mutton, but you can use this recipe for beef liver as well. Ginger Garlic Paste- I used homemade ginger garlic paste but you can store-bought. Vinegar- This ingredient will help cleanse the liver and take the smell out. Whole spices and powdered spices- These ingredients will provide flavor to the recipe; also, the ingredients will provide warmth in the recipe as well. Yogurt- I used homemade yogurt but you can use store-bought. Make sure you whipped the yogurt prior to adding the yogurt to the curry.
HOW TO COOK KALEJI?
HOW TO STORE IT?
Store the Kaleji in an air-tight container in the refrigerator. Kaleji isn’t freezer-friendly recipe. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Mutton Kaleji!!!
