meat

Liver

Kaleji

Measured strictly by weight (g).

Liver has an unmistakable iron-rich flavour and tender, powdery texture that cannot be truly replicated.

• 
  Chicken

  Use equal weight of trimmed chicken livers; pan-fry gently for 4-6 minutes; flavour is substantially milder and sweeter.

• 
  Lamb

  Use equal weight of lamb kidney cut into small bite-sized pieces; gives a similarly distinct iron-rich flavour with slightly firmer bite.

• 
  Mushrooms

  Use equal weight of brown or portobello mushrooms, cut thick; sauté over high heat for 6-8 minutes; provides deep umami without mineral iron notes.

• 
  Paneer

  Use equal weight cubed small; fry quickly for 3 minutes; provides dense bite, though it lacks the offal richness completely.

Kaleji Kebab

Deep-fried Liver Koftas

Kaleji Masala

Spicy Liver

Kaleji ka Salan

Liver Curry

Sorpatel

Spicy Pork & Liver Curry