Mutton Kaleji

Although an acquired taste, kaleji has high nutritional value. It’s a meat lover’s delight that is easy to cook and is prepared in flavourful Indian spices. It goes well with pav or bread while its dry version can be enjoyed as a snack.


  • 250 Grams Mutton Kaleji
  • 2 Onions (large and sliced) 
  • 2 Teaspoons Turmeric Powder
  • 3 Teaspoons Chilli Powder
  • 1 Teaspoon Coriander Powder
  • 3 Green Chillies
  • 3 Tablespoon Ginger Garlic Paste
  • 2 Tomatoes (pureed)
  • 3 Tablespoons Oil
  • 2 Tablespoons Ghee


Prep: 10 minutes
Cooking: 20 minutes

  1. Marinate the kaleji in ginger garlic paste and turmeric and red chilli powder. Put it in the fridge. 
  2. Heat oil in a pan and add sliced onions (leave 1/4th of the onions for garnish later) and fry till golden brown. 
  3. Put ginger garlic paste and slit green chillies.
  4. Pour the tomato puree and add turmeric, red chilli and coriander powder.
  5. Keep cooking the whole mixture till it oozes oil.
  6. Add the kaleji and cook until it’s done and put salt as per your taste.
  7. In a tadka pan heat ghee and left-over sliced onions till they are brown.
  8. Put the ghee and fried onions on the kaleji .
  9. Kaleji cooks in 7 minutes, so be careful when you put it in the masala.