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.
Ingredients
- 1 whole Goat liver (kid) (Use a tender liver from a young goat.)
- 1 pound Onions (Originally '1 Sher'. Finely sliced.)
- 1/2 cup Ghee (Originally '0.25 Sher'. Can substitute with clarified butter.)
- 1 1/2 tablespoons Salt (Originally '1.5 Tola'. Divided use (1 Tola for boiling, 0.5 Tola for gravy).)
- 1 tablespoon Fresh ginger (Originally '0.5 Tola'. Peeled and crushed/minced.)
- 3 cloves Garlic (Originally '5 Val'. Peeled and crushed.)
- 1/2 cup Water (Originally '1 Pasher' for the gravy, plus extra water needed for boiling step.)
Instructions
- 1Clean the liver thoroughly and wash it with cold water. Place the liver in a pot and add enough water to submerge it by about three finger-widths. Add approximately 1 tablespoon (1 Tola) of the salt. Cover the pot and place it over low heat.
- 2Once the liver is completely tender, remove it from the water. Allow it to cool, then cut it into small, bite-sized pieces.
- 3Peel and crush the ginger and garlic. Peel the onions and slice them very finely, resembling vermicelli (sev).
- 4In a tinned pot (or heavy-bottomed pan), heat the ghee. Add the sliced onions and fry until they turn red/golden brown. Add the crushed ginger and garlic to the pot and sauté briefly.
- 5Add the remaining 1/2 tablespoon (0.5 Tola) of salt and the chopped liver pieces to the pot. Mix well with a spoon. Pour in 1/2 cup (1 Pasher) of water. Cover the pot and place it on low heat (embers). Cook until the liver is perfectly tender and the ghee separates and rises to the top.