Kaleji Gurda Masala

Spicy and delicious kaleji gurda masala and maghaz, you will find this recipe is a little bit different then usual because of achari taste. Do try this recipe and let me know in comments.

Kaleji Gurda Masala Recipe

Quick Kaleji Fry

Ingredients:

1. Lamb heart – 250 gm
2. Lamb liver – 250 gm
3. Lamb kidney – 250 gm
4. Lamb brain – 2
5. Ginger water – 2 tbsp
6. Turmeric powder – 1 tsp
7. Yogurt – 400 gm
8. Red crushed chili – 2 tbsp
9. Crushed black pepper – 1 tsp
10. Roasted cumin seeds – 1 tsp
11. Roasted fennel seeds – 1 tsp
12. Onion seeds – 1 tsp
13. Fenugreek seeds – 1 tsp
14. Salt – to taste
15. Ghee – 1 cup
16. Ginger garlic paste – 2 tbsp
17. Whole green chili – 6
18. Dry fenugreek leaves – 1 tsp
19. Fresh coriander – 1/2 bunch chopped
20. Butter – 1 tbsp

Method:

• Cut meat into small pieces except brain, place in wide plate and sprinkle ginger water, mix well and leave for 20 minutes.
• Then wash and pat dry.
• For 2 brains: Boil 3 to 4 cups of water along with 1 pinch salt and 1 tsp haldi, add brain and boil for 10 minutes. Take it out and place in strainer to drain out excess water, set aside.
• Now in a wok, mix yogurt, meat and ginger garlic paste. Mix, cover and cook on low flame until it becomes steam for 10 minutes.
• Now add red crushed chili, black pepper, roasted cumin seeds, roasted fennel seeds, onion seeds, fenugreek seeds, salt, ghee and whole green chili. Mix and cook until water dries.
• Then add drained brain (maghaz), kasoori methi and chopped fresh coriander, mix well.
• Finally add butter, mix and serve with roghni naan.