Liver Cutlets (Kaleji Cutlets)
These savory goat liver cutlets are a traditional Parsi delicacy, featuring tender slices of liver simmered with aromatic ginger, garlic, and spices before being pan-fried to golden perfection. The liver is first boiled to ensure tenderness, then sautéed with onions and coated in crisp breadcrumbs and egg for a delightful textural contrast. Rich, spicy, and satisfying, they make an excellent appetizer or side dish served with fresh lime and coriander.
Ingredients
- 1 whole Goat liver (small) (Cleaned and washed thoroughly.)
- 1/2 cup Ghee (Originally '1/4 seer'. Used for sautéing and frying.)
- 2 tablespoons Onion (Finely chopped. Originally '1 heaping small spoon'.)
- 1 teaspoon Black pepper powder (Originally '1 flat spoon'.)
- 1 teaspoon Red chili powder (Originally '1 flat spoon'.)
- 2 teaspoons Salt (Originally '1 tola'. Divided use.)
- 2 tablespoons Fresh ginger (Peeled and crushed/paste. Originally '2 tolas'.)
- 1 clove Garlic (Peeled and crushed. Originally '5 val' (approx 1.5g).)
- 3 large Eggs (Beaten. Originally '3 to 4'.)
- 2 bunches Fresh coriander (cilantro) (Washed and finely chopped.)
- 1 cup Breadcrumbs or Semolina (For coating. Quantity estimated.)
- 4 cups Water (Divided use (3 cups for boiling, 1 cup for simmering). Originally '3/4 seer' and '1/4 seer'.)
More recipes using Goat liver
Fried Liver (Kaleji Taleli)
This traditional Parsi-Gujarati preparation transforms tender goat liver into a rich, spicy delicacy through a two-step cooking process. The liver is first boiled to ensure tenderness, then marinated in a robust blend of fresh garlic, ginger, green chilies, and aromatic spices before being pan-fried in ghee. The result is a succulent, flavorful dish with a crisp exterior and soft interior, perfect for serving with rotis or naan.
Savory Goat Liver
Tender pieces of goat liver are transformed into a rich, savory delicacy in this traditional Parsi preparation known as Kaleji Khari. The unique two-stage cooking method involves gently poaching the liver to ensure a melt-in-your-mouth texture before simmering it in a luscious gravy of caramelized onions and aromatic ghee. Infused with fresh ginger and garlic, this comforting dish offers a deep, buttery flavor profile that pairs beautifully with fresh flatbreads or rice.
Fried Liver (Recipe 2)
This traditional Parsi-Gujarati recipe transforms tender goat liver into a rich, savory delicacy by marinating it with a robust blend of finely sliced onions, fresh herbs, and aromatic spices. The liver is slow-cooked in ghee until the moisture evaporates and the spices caramelize, resulting in a sizzling finish where the ghee separates from the thick masala. Best enjoyed with rotis or fresh bread, this dish offers a melt-in-the-mouth texture with a bold, spicy flavor profile.
Grilled Spiced Liver (Kaleji Bhunjeli)
Succulent pieces of goat liver are marinated in a fragrant blend of coriander, cumin, and savory spices, then grilled over charcoal for a smoky finish. This traditional Parsi dish, known as Kaleji Bhunjeli, transforms simple organ meat into a rich delicacy with a tender texture and bold, aromatic flavors. Perfect as a starter or side dish, it offers a delightful contrast of charred exterior and creamy interior.
Instructions
- 1Wash the coriander leaves thoroughly and chop them finely. Peel the ginger and garlic, then crush them into a paste. Clean and wash the liver thoroughly.
- 2Place the cleaned liver in a pot with 3 cups of water (approx 3/4 seer) and half of the salt (1 teaspoon). Cover the pot and boil over a slow fire until the liver is cooked through. Once boiled, remove the liver and cut it into slices shaped like cutlets.
- 3In a pan, heat about 2 tablespoons of ghee (approx 2 tolas). Fry the chopped onions until soft. Add the ginger and garlic paste and sauté briefly. Add the sliced liver and the remaining salt. Mix well with a spoon. Pour in 1 cup of water (approx 1/4 seer), cover, and cook on low heat until the liver is very tender and the water has completely evaporated.
- 4Remove the liver mixture from heat. Mix in the black pepper powder, red chili powder, and chopped coriander. Take each liver slice and press it into the breadcrumbs (or semolina) to coat both sides thoroughly.
- 5Heat the remaining ghee in a frying pan. Dip the breaded liver slices into the beaten eggs, ensuring they are well coated, and immediately place them in the hot ghee. Fry until golden brown on both sides.
You Might Also Like
Fried Liver (Kaleji Taleli)
This traditional Parsi-Gujarati preparation transforms tender goat liver into a rich, spicy delicacy through a two-step cooking process. The liver is first boiled to ensure tenderness, then marinated in a robust blend of fresh garlic, ginger, green chilies, and aromatic spices before being pan-fried in ghee. The result is a succulent, flavorful dish with a crisp exterior and soft interior, perfect for serving with rotis or naan.
Savory Goat Liver
Tender pieces of goat liver are transformed into a rich, savory delicacy in this traditional Parsi preparation known as Kaleji Khari. The unique two-stage cooking method involves gently poaching the liver to ensure a melt-in-your-mouth texture before simmering it in a luscious gravy of caramelized onions and aromatic ghee. Infused with fresh ginger and garlic, this comforting dish offers a deep, buttery flavor profile that pairs beautifully with fresh flatbreads or rice.
Fried Liver (Recipe 2)
This traditional Parsi-Gujarati recipe transforms tender goat liver into a rich, savory delicacy by marinating it with a robust blend of finely sliced onions, fresh herbs, and aromatic spices. The liver is slow-cooked in ghee until the moisture evaporates and the spices caramelize, resulting in a sizzling finish where the ghee separates from the thick masala. Best enjoyed with rotis or fresh bread, this dish offers a melt-in-the-mouth texture with a bold, spicy flavor profile.
Grilled Spiced Liver (Kaleji Bhunjeli)
Succulent pieces of goat liver are marinated in a fragrant blend of coriander, cumin, and savory spices, then grilled over charcoal for a smoky finish. This traditional Parsi dish, known as Kaleji Bhunjeli, transforms simple organ meat into a rich delicacy with a tender texture and bold, aromatic flavors. Perfect as a starter or side dish, it offers a delightful contrast of charred exterior and creamy interior.