Gurda Kaleji Masala I Mutton Gurda Kaleji Masala

Gurda Kaleji Masala I Mutton Gurda Kaleji Masala I Kaleji Gurda Masala I Goat Liver Masala

Ingredients:
Kaleji, Gurda and Heart Mix: 500 gm (clean, wash and drain well)
Ginger garlic paste: 1 ½ tbsp
Green chilies and Coriander paste: (7-8 chilies with handful of fresh coriander)
Salt: to taste or ½ tsp
Turmeric powder: a pinch
Coriander powder: 1 tbsp
Lemon: 1/2
Oil: 4 tbsp
Water: 250 ml or as required
Curd: 4 tbsp (well beaten)
Garam masala: ½ tsp
Coriander: handful (finely chopped for garnishing)

Description:
1. In Mutton Gurda Kaleji, add ginger - garlic paste, green chilies - Coriander paste, salt, turmeric powder, coriander powder, lemon and keep aside 30 minutes for marination.
2. Heat oil in a kadai/vessel, add marinated kaleji mixture once oil is hot and stir well on high flame till the raw smell of spices goes off and oil releases.
3. Add water and place the lid, take 3-4 whistles or till Kaleji mixture gets tender.
4. Open lid, cook & stir to evaporate excess water or to get desired consistency on high flame.
5. Add curd, mix well and cook on low flame till oil oozes out.
6. Add garam masala and fresh coriander and mix well.
7. Mutton Gurda Kaleji is ready to serve.

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