Mutton Liver Masala (Kalegi Masala)

Hey Foodie Friends! Hope you all had wonderful holidays and Eid. I’m here with Mutton Liver Masala recipe. About this Eid…I so soo love it, there is so much to do from buying of the sacrificial animal to preparing all those festive meat dishes and especially the BBQ with family and friends is ah-mazing!

My Eid day was fun, full of things happening around and of-course the FOOD! We had BBQ at our place which was really fun and I ate A-LOT! 🙂  Here’s a picture of the BBQ by my sister, do check out her FB page : Snapography

Image Courtesy: Snapography by Faryal Pervaiz

Oh coming to the recipe, as promised  here is the recipe for Mutton Liver Masala. This is a Must must dish on our Eid Lunch table and my Ammi (mother) prepares it with love and its so soft and juicy – in short this is superbly Ah-mazing!

Mutton Liver Masala (Kalegi Masala)

Juicy and succulent Mutton Liver prepared in spicy masala – completely delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 5
Author: Hirra Pervaiz


  • 1/2 Kg Mutton Liver (fresh)
  • 1 Large Onion (finely chopped)
  • 2 Medium Tomatoes (peeled and chopped)
  • 1 1/2 tsp Ginger Paste
  • 1 1/2 tsp Garlic Paste
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Salt
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Garam Masala Powder
  • 1 Tbsp Lemon Juice
  • A Few Coriander Leaves (fresh and chopped)
  • 1/4 cup Ghee/Oil


  • Wash mutton liver pieces and marinate with 1/2 tsp garlic paste, 1/2 tsp ginger paste, lemon juice, salt and black pepper
  • Heat oil/ghee in a pan on medium heat and add onion. Fry for a few minutes until its soft and golden
  • Add garlic and ginger paste, saute till they change color and become fragrant
  • Now add the marinated liver pieces, along with the spices, red chili powder, turmeric powder and coriander powder. Fry for a minute
  • Then add the tomatoes, mix well and let the tomatoes cook until they are soft and oil begins to separate
  • Cover the pan and let it cook on in its own water on low-medium heat. keep stirring in between.
  • When the water evaporates, cook liver pieces on high heat for about 2 minutes, don’t overcook as they’ll become hard,add salt now (adding now because if added before it’ll harden the liver pieces)and garam masala powder. Give it a good stir
  • Dish out and garnish with fresh coriander leaves. Serve with Chapati

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