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Bakra Eid kaleji
بکرا عید کلیجی (Bakra Eid kaleji): fresh goat liver stir-fried with onion, tomato and green chilli on the first day of Eid
The first thing cooked in countless Pakistani homes on the morning of Eid-ul-Adha, just after the sacrifice, is kaleji: the goat's liver, still very fresh, sliced and stir-fried in a karahi with onion, tomato, ginger and green chilli, then eaten at once with hot paratha or naan while the rest of the meat is being divided. The dish is quick and fierce, tender in the middle, sharp with chilli and lemon. Outside Eid, butchers in every city sell goat or lamb liver for the same breakfast. Overcooking makes liver rubbery, but undercooking is not safe, so cut it into even pieces and cook until it reaches 71 °C with no pink left; it will still be tender. Chef's tip: add the salt only at the very end, as salting liver early draws out moisture and toughens it.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the kaleji
- 1 ⅛ lb fresh goat or lamb livermembrane and tubes removed, cut into 2 cm pieces
- 4 tbsp vegetable oil
- 1 onionfinely sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoeschopped
- 3 green chilliesslit
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 /4 tsp ground turmeric
- 3 /4 tsp salt
- 1 /2 tsp garam masala
- 1 tbsp lemon juice
To serve
- 2 tbsp fresh coriander (optional)chopped
- 2 cm piece fresh ginger (optional)cut into matchsticks
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Method
0/7 doneStep 1: Rinse 1 ⅛ lb fresh goat or lamb liver in cold water and pat dry.
1 minStep 2: Heat 4 tbsp vegetable oil in a karahi or wok over a medium-high heat and fry 1 onion for 4–5 minutes until soft and light golden.
5 minStep 3: Add 1 tbsp ginger-garlic paste and stir for 30 seconds.
1 minStep 4: Add the liver and stir-fry over a high heat for 3–4 minutes until it has changed colour on all sides.
4 minStep 5: Add 2 tomatoes, 3 green chillies, 1 tsp red chilli powder, 1 tsp ground cumin and 1 /4 tsp ground turmeric and cook for 4–5 minutes, stirring, until the tomatoes soften and a cut piece of liver shows no pink in the middle (160°F).
5 minStep 6: Stir in 3 /4 tsp salt, 1 /2 tsp garam masala and 1 tbsp lemon juice.
1 minStep 7: Scatter with 2 tbsp fresh coriander and 2 cm piece fresh ginger and serve at once with paratha or naan.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 25 g
- Carbs
- 9 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bakra Eid kaleji take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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