Pakistan, India – Traditional Mutton Kaleji Masala

by Usama Tariq


Pakistan is the only country in West Asia that produced a lot of desi dishes and enjoyed these dishes by everyone. Traditional Kaleji Masala is one of them that produced by Pakistan. Kaleji Masala recipe is very rare and delicious some people don’t know about it. In this dish, there are 3 types of sheep organs included the one is Liver, kidneys, and heart. They are cooked in gravy. First cleans the mutton organs and then makes gravy and assembled them to make a delightful Mutton Kaleji Masala. In Punjab, the province of Pakistan, most people make it on their own. Some people make only kaleji with the combination of gravy and some are made these three (liver, kidneys, heart) in a single dish as I wrote in cooking steps. On the occasion of Eid-ul-Azha (an eid to sacrifices), Eid we Muslims do sacrifice their animals and shared some meat with the poor and their relatives. There are a lot of meat dishes on the day of Eid made at every home, like Mutton Karahi, mutton Champ, mutton tikka, mutton kaleji mas ala, and a lot more. You can be made it at your own home by following and scanning the recipe that I have written below.

Origin and History

Let’s talk about the origin of Kaleji Masala. There are different claims about the origin of Kaleji Masala. The one is that it is originated from the Indian Subcontinent from the era Mughals. There are a lot of cuisines produced from the era of Mughalai and it also claims that the Kaleji Masala is one of them. The other claim is that it was first produced by the Pakistani chef Rizwan from the KPK of Punjab in the 19th century. He cooks the goat meat and then adds goat liver into the mutton dish and further next time he tried so many livers and kidneys to make a single dish and everyone loved that. The popularity of this dish becomes popular day by day.


  •  (Liver) Mutton 400g
  • (Heart & Kidneys) Mutton 400g
  • (Ginger garlic paste) ½ tbs
  •  (Vinegar) 2-3 tbs
  • Water as required

For Ground Paste

  • Cooking oil ½ Cup
  •  (Onion) sliced 4 medium
  • (Green chilies) 5-6
  •  (Yogurt) 1 Cup

For Kaleji Masala

  •  (Cloves) 2-3
  • (Black peppercorns) 3-4
  •  (Cinnamon stick) 1
  • (Black cardamom) 1
  • (Bay leaf) 1
  • (Ginger garlic paste) 1 & ½ tbs
  • (Cumin powder) 1 & ½ tsp
  • (Red chili powder) 1 tsp or to taste
  • (Turmeric powder) 1 tsp
  • (Coriander seeds) crushed ½ tbs
  • Garam masala powder ½ tsp
  • Water ½ Cup or as required
  •  (Salt) 1 tsp or to taste
  •  (Ginger) julienne
  • (Green chili) sliced 1-2
  • (Fresh coriander) chopped 1-2 tbs
  •  (Ginger) julienne
  • (Green chili) sliced
  •  (Fresh coriander) chopped

Cooking Procedure

Cleaning Mutton Organs

  • First, take a medium-size bowl to add mutton liver, heart, and mutton kidneys.
  • Then put ginger garlic paste on the liver, add vinegar and water as required.
  • Now mix it well and leave it for 20 to 25 minutes and set it aside.
  • Let’s strain and rinse with water.

Preparing ground paste

  • Now take a frying pan place it on the stove at medium flame.
  • Then add cooking oil for heat.
  • Then add sliced onion and fry it until its color turns to a golden brown.
  • Dish out fried onion into the plate with a paper towel or tissue paper.
  • Add these fried onions into the blender.
  • Then add green chilies and yogurt into the blender too.
  • Let’s blend it well until turns into a paste and set aside.

Preparing Kaleji Masala

  • Now add 3 to 4 black peppercorns, cloves, cinnamon stick, black cardamom, bay leaf into the same frying pan.
  • Let’s heat them for a while then add cleaned mutton organs (liver, kidneys, heart) into the wok.
  • Cook it on high flame for approximately 8 to 10 minutes.
  • Then add ginger-garlic paste, cumin powder, red chili powder, turmeric powder, and coriander seeds (crushed) in the wok and give it to a good mix.
  • Let’s cook it for approximately 2 to 3 minutes or until the oil separates.


  • Now add the prepared grounded paste and mix it well and cook it for 5 to 6 minutes on medium flame.
  • Add half a cup of water or as required and leave it for boiling.
  • Let’s cover the wok and cook on medium-low flame for approximately 10 to 12 minutes.
  • After uncovered it add salt to taste.
  • Then sprinkle julienne ginger for garnishment, slice green chilies, chopped fresh coriander, and cover the woo again.
  • Give it to simmer cook on low flame level for 5 to 6 minutes.
  • After that, you can dish it out into a serving bowl.
  • Your dish is ready to serve and share with your friends and family members.
  • Enjoy the meal.

Nutritional Aspects

  • Calories: 390 kcal
  • Fat: 20g (32%)
  • Proteins: 9 g (19%)
  • Serving: 6 to 8 pieces

Time Required

  • COOKING TIME: 45 minutes

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