• 1 kaleji (liver) of one lamb
  • 2 large onions(finely chopped)
  • 5 green chillies chopped)
  • 2 inch piece ginger cut into julienne(long strips)
  • 3 tbsp fenugreek leaves (kasuri methi)
  • 1/2 cup fresh green coriander (dhania) chopped
  • 3 large tomatoes sliced
  • 1/2 cup thick yogurt
  • 2 tbspginger & garlic paste
  • 2 black cardamom (moti elaichi)
  • 2 inch cinnamon stick (dalchinni)
  • 6-8cloves (laung)
  • 8-10 black pepper corns (kali mirch)
  • 1tbsp cumin seeds (zeera seeds)
  • 1 tsp red chilli powder
  • 1 tsp mix spice powder(garam masala powder)
  • 1/2 tsp turmeric powder (haldi)
  • Salt as per taste
  • 1 tbsp heaped cumin powder (zeera powder)
  • 1 tbsp heaped coriander powder (dhania powder) 
  • 4tbsp oil or clarified butter (ghee)


  1. Heat oil in a pan & add black pepper corns, cloves, cumin seeds, cinnamon stick & black cardamom , along add the onions & ginger & garlic paste mix well and  cook till golden brown on high flame.
  2.  When the onions get golden brown add the liver & once it changes it color cook it on low to medium heat till  all the natural moistuer dries. *** (do not cover it at all, as it gets hard)
  3. *ALSO never add salt till the liver is completely cooked.
  4.  Once the liquid dries then add red chilli powder, turmeric powder, cumin powder & coriander powder mix it.
  5. Add the tomatoes and cook it till the curry gets thick and the oil separates on high  flame.
  6.   When the oil comes on the surface add the yogurt & mix it well and cook it again on a medium till the oil comes on  the surface .
  7.  Once the yogurt dries, add fenugreek leaves, fresh ginger, green  chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
  8.  Now add the fresh coriander mix and serve hot with roti or naan.


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