*Mutton Kaleji*
Ingredients (Ajzaa):
Mutton kaleji (Mutton liver) 1 kg
Tail (Cooking oil) ½ cup
Timatar (Tomatoes) 1 cup
Pyaaz (Onions) 1 cup
Laal mirch (Red chili powder) 1 ½ tsp
Namak (Salt) hasbe zaiqa
Hara dhanya (Coriander leave) 1 tbs
Zeera (Cumin powder) 1 tbs
Dhanya (Coriander powder) 1 tbs
Haldi (Turmeric) 1 tbs
Kuti laal mirch (Crushed red chili) 1 tsp
Sirka (Vinegar) 3 tbs
Raai (Mustard seeds) 1 tsp
Garam masala (mixture spices) 1 tsp
Steps (Tarika):
Sab se pehle gosht mein laal mirch, hari mirch, hara dhaniya, namak, lehsan adrak aur kaali mirch daal kar gosht galnay tak ubalein.
Jab gosht gul jaye to us mein imli ka pani shaamil kar ke achi terhan bhoon kar khushk karlein- Sab se pehlay aik bowl mein pani, sirka, aik khanay ka chamcha adrak lehsan paste aur kaleji daal kar aik ghantay ke liye bhigo kar rakh dein.
Ab aik pan mein khanay ka tail garam kar ke is mein pyaz, zeera, rai dana aur aik khanay ka chamcha adrak lehsan paste daal kar brown hone tak pakayen.
Phir is mein tamatar, sabz mirchain, lal mirchain powder, dhania powder, zeera powder, haldi, kati lal mirch aur pani daal kar paanch minute ke liye pakayen.
Ab is mein kaleji daal kar mix karein aur paanch minute ke liye achhi tarah pakayen.Phir is mein aadha cup garam pani daal kar halki anch par paanch se saat minute galne tak pakayen.
Ab is mein namak aur garam masala powder daal kar achhi tarah mix karein. Dhaniye ke patton ke sath garnish kar ke pesh karein.
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Ingredients (Ajzaa):
Mutton kaleji (Mutton liver) 1 kg
Tail (Cooking oil) ½ cup
Timatar (Tomatoes) 1 cup
Pyaaz (Onions) 1 cup
Laal mirch (Red chili powder) 1 ½ tsp
Namak (Salt) hasbe zaiqa
Hara dhanya (Coriander leave) 1 tbs
Zeera (Cumin powder) 1 tbs
Dhanya (Coriander powder) 1 tbs
Haldi (Turmeric) 1 tbs
Kuti laal mirch (Crushed red chili) 1 tsp
Sirka (Vinegar) 3 tbs
Raai (Mustard seeds) 1 tsp
Garam masala (mixture spices) 1 tsp
Steps (Tarika):
Sab se pehle gosht mein laal mirch, hari mirch, hara dhaniya, namak, lehsan adrak aur kaali mirch daal kar gosht galnay tak ubalein.
Jab gosht gul jaye to us mein imli ka pani shaamil kar ke achi terhan bhoon kar khushk karlein- Sab se pehlay aik bowl mein pani, sirka, aik khanay ka chamcha adrak lehsan paste aur kaleji daal kar aik ghantay ke liye bhigo kar rakh dein.
Ab aik pan mein khanay ka tail garam kar ke is mein pyaz, zeera, rai dana aur aik khanay ka chamcha adrak lehsan paste daal kar brown hone tak pakayen.
Phir is mein tamatar, sabz mirchain, lal mirchain powder, dhania powder, zeera powder, haldi, kati lal mirch aur pani daal kar paanch minute ke liye pakayen.
Ab is mein kaleji daal kar mix karein aur paanch minute ke liye achhi tarah pakayen.Phir is mein aadha cup garam pani daal kar halki anch par paanch se saat minute galne tak pakayen.
Ab is mein namak aur garam masala powder daal kar achhi tarah mix karein. Dhaniye ke patton ke sath garnish kar ke pesh karein.
Powered by SATC Team