Kaleji Masala

Kaleji — lamb or goat liver — is one of the most beloved offal preparations across North India and Pakistan. Quick-cooked in a punchy masala of onion, green chilli, and whole spices, it is a fast dish despite its big flavours: liver must be cooked swiftly over high heat to remain tender and slightly pink inside, not overcooked to a rubbery grey. It appears at Eid al-Adha celebrations, roadside dhabas, and family kitchens alike.

Serves: 4

Ingredients

• 600g (1 lb 5 oz) fresh lamb or goat liver, trimmed of membranes and ducts
• 3 tbsp (45ml) vegetable oil or ghee
• 1 tsp (3g) whole cumin seeds
• 1 large onion (about 200g / 7 oz), finely diced
• 3 cloves garlic, minced
• 1 tsp (5g) fresh ginger, grated
• 2–3 green chillies, slit lengthwise
• 2 medium tomatoes (about 250g / 9 oz), finely chopped
• 1 tsp (3g) ground coriander
• 1 tsp (3g) ground cumin
• ½ tsp (2g) ground turmeric
• 1 tsp (3g) Kashmiri chilli powder
• ½ tsp (2g) garam masala
• 1 tsp (6g) salt
• 30g (1 cup) fresh coriander, chopped
• 1 tbsp (15ml) fresh lemon juice
• Chapati or naan, to serve

Instructions

1. Slice the liver into 2cm (¾ inch) thick strips. Soak in cold salted water for 20 minutes to draw out blood and bitterness. Drain and pat thoroughly dry with kitchen paper.
2. Heat oil or ghee in a heavy wok or karahi over high heat. Add cumin seeds and let them sizzle 30 seconds.
3. Add diced onion and fry 8–10 minutes over high-medium heat until golden brown.
4. Add garlic, ginger, and green chillies. Cook 2 minutes.
5. Add chopped tomatoes, ground coriander, cumin, turmeric, and Kashmiri chilli. Cook 6–8 minutes over high heat, stirring, until the tomatoes break down and oil separates from the masala.
6. Add the dried liver pieces to the masala. Toss to coat and cook over high heat for 4–6 minutes, stirring constantly. The liver should be just cooked through — slightly pink at the centre — and never cooked beyond 7–8 minutes total or it will toughen.
7. Season with salt and garam masala. Squeeze over lemon juice.
8. Scatter fresh coriander and serve immediately with chapati or naan.

Cook's Notes: Speed and high heat are the secrets to tender kaleji. Old liver or overcooking are the two main causes of toughness. Soaking in salted water before cooking removes bitterness. The dish should be served the moment it is done — it does not hold well.