Today's recipe gives the best version of cooking goat liver or kaleji and I bet you to try it out. Earlier I had shared Mutton Liver Fry, which was prepared without any spices, equally good but here's the spicier option called Kaleji Masala or Mutton Liver Masala. You can have it with naan or roti or any flat bread of your choice.






Ingredients: 
Mutton liver / kaleji - 1/2 kg, cubed and washed properly
Onions - 1 medium, finely sliced
Cardamom - 1
Cinnamon - 1/2 inch
Cloves - 2
Black pepper corns - 2-3
Cumin seeds - 1 tsp
Ginger garlic paste - 2 tsp
Coriander powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Tomatoes - 1 medium, chopped into chunks
Yoghurt - 1/4 cup
Salt -  to taste
Green chillies - 2-3, chopped
Fenugreek leaves/kasuri methi - 1 tsp
Coriander leaves - a bunchOil

Method: 
In a kadhi, heat oil and add the cardamom, cinnamon sticks, cloves, black peppercorns and cumin seeds. Saute for few seconds

Add in the onions and ginger garlic paste and cook till onion turns light golden brown in colour

Now add the liver and cook on high flame till it changes colour. Lower the flame to medium and cook uncovered till all water dries up

Add red chilli powder, turmeric powder, cumin powder and coriander powder. Mix well

Add tomatoes and cook till it gets mashed up and oil separates

Add yoghurt and cook again till oil separates

Add kasuri methi, garam masala powder, green chillies and salt. Cook on high flame for 2-3 minutes

Garnish with coriander leaves and serve with roti/naan

Notes:
Always add salt in the end, or else the kalejis will turn hard

As this blog also happens to be my personal diary apart from kitchen stories, just felt like journalising this event here. My Mathematics teacher Mr. S. J. Jacob, who is currently the Principal of Al Ameer English School - Ajman has been conferred The Best Teacher Award for the year 2013-14 by the Honorable President of India on Teachers Day. Here are some snaps.....