Mutton Kaleji

INGREDIENTS
Mutton Liver (kaleji) – 250 gm (cupped)
Onion chopped – 2 (medium)
Whole jeera – ½ tsp
Ginger paste – 1 tsp
Garlic paste – 1½ tsp
Red chilly powder – 1 tsp
Dhania/Coriander powder – ½ tsp
Turmeric/Haldi powder – ¼ tsp
Garam masala – ½ tsp
Peas – 100 gm
Tomato puree – 2 (medium)
Kaju/Cashew – 1 tbsp (powdered)
Coriander leaves – ½ cup (chopped)
Salt – to taste
Refined oil – 2 tbsp
Water – as required

Procedure for preparing Mutton Kaleji with Peas
In non-stick kadhai pour oil, heat and put jeera, let it splutter. Now add onion, stir well till it become golden.
Add kaleji cubes and stir continuously till kaleji dried.
Put ginger garlic paste, stir well, next add turmeric powder, red chilly powder, peas, dhania powder and stir well. Cook and cover lid for 5 minutes in a low flame.
Open lid and add tomato puree and coriander leaves, stir well, cook and cover lid and cook for another 5 minutes in a low flame.
Now add kaju powder and garam masala in it stir well, cover lid and remove from heat.
Garnish with lemon and coriander leaves, serve with parantha or puri.