Kaleji Masala

Ingredients

• 500 g goat or lamb liver (kaleji), trimmed and cut into 2.5 cm cubes
• 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
• 1 tsp salt, or to taste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 3 green chillies, sliced lengthwise
• 2 tbsp fresh ginger, cut into thin matchsticks
• 3 tbsp fresh coriander, chopped
• 1 tbsp lemon juice

Instructions

1. Rinse the liver under cold water. Cut away any tough white membrane and visible tubes, then cut into 2.5 cm cubes.
2. 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. 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. 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. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Scatter the remaining ginger and the fresh coriander on top. Serve hot straight from the karahi.

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.