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Delicious Mutton Kaleji Recipe served hot in a traditional pan, featuring tender pieces of spiced mutton liver in a rich, thick onion-tomato gravy with aromatic herbs and chilies. Perfect easy lamb liver recipe.

Spicy Mutton Liver / Lamb Liver Curry

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 5
Course: Breakfast, Main Course
Cuisine: South Asian / Pakistani-Indian
Calories: 280
Ingredients Method

Ingredients
  

  • For Cleaning the Liver:
  • 1 lb 450 g fresh mutton or lamb liver
  • 2 cups 475 ml cold milk or buttermilk
  • 1 tbsp 15 ml lemon juice or white vinegar
  • Cold water for rinsing
  • For the Curry:
  • 4 tbsp 60 ml ghee or neutral cooking oil (ghee recommended)
  • 1 tsp 5 ml cumin seeds
  • 3 medium onions about 1.5 cups / 225 g, thinly sliced
  • 2 tbsp 30 ml ginger-garlic paste (or 1 tbsp each fresh minced ginger & garlic)
  • 4 –6 green chilies slit (adjust for spice level)
  • 2 medium tomatoes about 1.5 cups / 300 g, chopped
  • ½ tsp 2.5 ml turmeric powder
  • 1 –2 tsp 5–10 ml red chili powder (adjust to taste)
  • 1 tbsp 15 ml coriander powder
  • 1 tsp 5 ml salt (or to taste)
  • ¼ cup 60 ml plain yogurt (optional, for extra creaminess and tenderness)
  • ½ tsp 2.5 ml garam masala
  • Fresh cilantro coriander leaves, chopped – for garnish
  • Lemon wedges – for serving

Method
 

  1. Clean the Liver (How to Clean Liver Before Cooking):
  2. Rinse the liver under cold running water. Trim and discard any membranes, veins, or tough connective tissue. Cut into 1-inch (2.5 cm) bite-sized pieces. Soak in milk mixed with lemon juice/vinegar for 30–60 minutes in the refrigerator. Drain, rinse thoroughly under cold water, and pat completely dry with paper towels. This step is essential for how to cook liver without smell.
  3. Heat the Pan:
  4. Heat ghee or oil in a large skillet or wok over medium-high heat until hot.
  5. Temper the Spices:
  6. Add cumin seeds and let them sizzle for 20–30 seconds.
  7. Sauté Onions:
  8. Add sliced onions. Cook, stirring occasionally, until golden brown (8–10 minutes).
  9. Add Aromatics:
  10. Stir in ginger-garlic paste and slit green chilies. Cook for 1–2 minutes until fragrant.
  11. Cook the Liver:
  12. Add the cleaned liver pieces. Stir-fry on high heat for 3–4 minutes until the exterior changes color and firms slightly. Do not over-stir initially to allow proper searing.
  13. Build the Masala:
  14. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 4–5 minutes until tomatoes soften and form a thick sauce.
  15. Simmer:
  16. Reduce heat to medium. Stir in yogurt (if using). Cover and cook for 5–7 minutes maximum. Liver cooks quickly—remove from heat while still slightly pink inside for tenderness.
  17. Finish:
  18. Sprinkle garam masala, stir gently, and turn off the heat. Garnish with fresh cilantro. Serve hot with lemon wedges.