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Mutton Kaleji

Updated: Jan 2, 2021

A flavourful, scrumptious recipe made with common Indian spices - which do wonders when they come together and lend this recipe great flavour & taste!

Mutton Kaleji by Dr. Kusum Rajkumar
Mutton Kaleji | Baatein Kadhai Se


Mutton Kaleji ( take a mix of liver & lung ) - 1 kg

Onion - 2 sliced & 2 grounded to a fine paste

Ginger - Garlic Paste - 2 tablespoons

Red Chilli Powder - 1 teaspoon

Coriander Powder - 2 teaspoons

Turmeric Powder - 1 teaspoon

Whole Garam Masala - 1 tablespoons mix of Black Cardamom, Green Cardamom, Cloves, Black Pepper & Cumin & 2 Bay Leaf

Mustard Oil - 5-6 tablespoons

Salt to taste


Step 1 - In a pressure cooker, add mutton kaleji, all the grounded ingredients except Homemakerz Garam Masala, salt, a little bit oil & pressure cook it until tender.

Step 2 - Dry the water completely which has been released while pressure cooking the mutton kaleji.

Step 3 - Take a pan, heat the remaining mustard oil & put all the whole garam masala. Let it crackle. Now add the sliced onions & sauté until brown.

Step 4 - Now add the boiled mutton kaleji and sauté ( bhuno ), until oil separates.

Step 5 - Garnish it with green coriander & Homemakerz Garam Masala.

Step 6 - Serve piping hot with roti or simply as a starter.

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