Recipe of Homemade Liver Jalfirizi: (Kaleji Jalfirizi)
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Liver Jalfirizi: (Kaleji Jalfirizi). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this recipe, we must prepare a few ingredients. You can have Liver Jalfirizi: (Kaleji Jalfirizi) using 24 ingredients and 4 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Liver Jalfirizi: (Kaleji Jalfirizi):
- 🌻Liver Marination:
- 600 g Lamb / Mutton liver
- 1 Tbsp Ginger garlic paste
- 1 Tbsp red Chilli powder
- 1 Tbsp red Kashmiri chilli powder
- 1 tsp Crushed red pepper / chilli flakes
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 4 Tbsp oil
- 🌻For Frying:
- 1/4 cup vegetable oil
- 🌻Sauce:
- 1/2 Red capsicum / bell peppers cut into chunky pieces
- 1/2 green capsicum cut into chunky pieces
- 1/2 yellow capsicum cut into chunky pieces
- 1 brown onion cut into thick slice
- Handful cherry tomatoes
- 1 green chilli chopped
- 🌻Finish: (before serving)
- 1/4 cup Fresh coriander
- 1 lemon juice
- 1 lime juice
- Salt to taste
- Garam masala
Instructions to make Liver Jalfirizi: (Kaleji Jalfirizi)
- Remove the unwanted skin from the liver and wash thoroughly. Cut the liver into bite size pieces. Marinate it with list above.
Cover and leave in refrigerator about 30-40 minutes or all night.
- Heat oil in a large frying pan and add the liver. Cook on a high heat for 4-5 minutes until the liver is sealed.
Add the onion, all multicoloured capsicum, tomatoes, green chilli to the pan, and cook for 5-6 minutes, stirring often, until the all veggies softens but do not overdo them.
- 10 minutes before serving, add salt, fresh coriander, lemon & lime juice and mix well in a pan. On high heat sprinkle some garam masala then cover with lid turn the heat slow and simmer about 5-6 minutes.
Serve with naan, roti or rice.
- ✅Notes:
* Using salt in liver just before serving. can make the liver softer for your Jalfirizi or any liver dishes.
* if you notice in the end there’s lots of water then fry liver on a high flame until you reach your desired gravy in liver dish.
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