It is officially summer in Dubai and seriously not the good time to indulge in heavy curries and hot parathas. But once in a while I make an exception to cook a good comforting curry which takes me back to my carefree childhood days when all we did was play and dunk chapatis in a tarkari {stew} followed by a nap during the summer vacation. A good curry made from the scratch is deeply satisfying – the fragrance of freshly ground spices combining in a huge pot while the curry slow cooked into a delicious sauce is a reward like no other.

Often, I have to represent mom’s recipes on the blog and I cannot find a name to it as she never bothered about naming her recipes. She’d always prepare kaleji {mutton liver} along with green leaves to bring out a unique flavor. This, not so famous, mutton dish comprises of a succulent part of meat slow cooked with onions and spinach to form a hearty thick gravy that is honestly too good not to share.  While spinach provide huge health benefits to this recipe, it also creates an interesting food combination different from usual onion-tomato based curries. Just like her, I love to using whole spices in any vegetarian or non-vegetarian curries I cook because it brings together rich flavors in the dish. And one of my favorite from the list of spices is the black cardamom which is a dark horse of whole spices. Although it can overpower the dish with too many at once, all you have to do is just add one half-cracked pod of black cardamom (mostly available with Indian grocers) for it to take a distinct taste.

Mutton liver tastes absolutely great with fresh bread and salad on the side.

If you make this recipe, kindly share your photos and feedback with the #thoughtsoverchai on Instagram and Facebook. I’d love to see your creations!

Mutton liver bohri food

Mutton liver in rich onion spinach sauce
Prep Time
30 mins
Cook Time
1 hr
A delicious slow cooked mutton liver cooked in rich onion spinach sauce.
Author: Tasneem Rajkotwala
  • Mutton liver - 300 gms
  • Red onions - 3 thinly sliced
  • Spinach - 1 bunch washed and chopped
  • Green chillies - 4 reduce for less spiciness, chopped
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1 tbsp
  • Fresh ginger garlic paste - 2 tbsp
  • Black cardamom - 1 slightly cracked
  • Cinnamon sticks - 2
  • Star anise - 3 to 4
  • Salt to taste
  • Canola or vegetable oil - 6 tbsp
  1. Wash the liver thoroughly under fresh running water and pat it dry. Marinate with red chilli powder, ginger garlic paste, salt and turmeric powder for atleast an hour.
  2. In a large cooking pot, heat oil and add the whole spices. Fry until they become fragrant.
  3. Place onions and green chillies and saute on medium heat till the onion start to turn pink. Do not brown the onions.
  4. Add the marinated mutton liver and salt. Cook on high heat for 10 minutes. Add 2 cups water and continue to cook covered on medium low heat for 30-35 minutes until cooked.
  5. Add chopped spinach and stir to dry the gravy and oil start to leave from the sides.
  6. Serve hot with fresh bread and salad.
succulent mutton liver cooked in rich spinach sauce

12 thoughts on “Mutton Liver in Spinach Sauce”

  1. Hehe… I totally agree to you, my umma is also the same. If I ask her the name of the dish, she tells, “thinnaal pore?” (isn’t it enough to eat?) 🙂 I have never had mutton liver, once in a while have chicken liver and never like it as such… the spinach sauce sounds really interesting and a lovely way of having the liver…

  2. IT can be really hard to name dishes you’ve been making all your life – they are just that thing that you do. Not so handy for blogs lol. I must admit I don’t like offal but this does look beautiful in your photographs.

  3. I have never tried mutton liver but your recipe looks and sounds delicious. I wish we were having a hot summer here in the UK – this would be a seriously good dish for our cool and rainy weather too! I like the spices you have used, it all sounds so flavourful!

  4. Yes, indeed, nothing like making from scratch! This looks absolutely satisfying and while it is officially summertime here in the UK, we’ve had nothing but rain for weeks now, so this would be just perfect!

  5. Liver and onions seem to be a favoured combination… we make it too but with sautéed onions and a sweet and sour gravy using vinegar and sugar and serve it with rice or mashed potato and vegetables. I have to try it with your spinach sauce, especially since I saw fresh liver in the supermarket the other day 🙂

  6. I know the feeling the last thing you want to do on a hot day is cook and stand near the stove. I love liver but never cooked it except chicken livers.looks delish

  7. Nothing is better than mom’s and grandma’s cooking… right? I think it is always summer in Dubai 🙂 I have a friend living there she tells me they do not have winter clothes. Delicious recipe. Thanks for sharing.

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