From Maimoona Yasmeen Recipes
Lamb Liver (medium size pieces) : 200 grams
Onions (chopped) : 3
Ginger garlic paste : 1 tablespoon
Salt : 1 ½ teaspoon
Red chilli powder: 1 ½ teaspoon
Turmeric powder : ½ teaspoon
Spices (Garam Masala powder) : ½ teaspoon
Black pepper powder: ½ teaspoon
Mint Leaves : ½ bunch
Coriander (chopped) : ½ bunch
Cooking oil: 2 tablespoons
1. In a pressure cooker, add lamb liver or kaleji pieces, chopped onions, ginger garlic paste, salt, red chilli powder, turmeric powder, spices or garam masala powder (Grinded powder of cardamom, cinnamon, cloves and caraway seeds), black pepper powder, mint leaves, chopped coriander, cooking oil and one cup of water. Mix well and close the lid.
2. Pressure cook for 3 to 4 whistles, approximately for 10 minutes. Take out the lid and stir till the water gets dry, approximately for 10 to 15 minutes.
3. When the oil separates, add ½ cup of water and 3 whole green chillies.
4. Simmer for 5 minutes.
Kaleji ka salan or Gravy lamb liver curry is ready.