Tali Hui Kaleji And Peshawari Karahi by Zubaida Tariq

Ingredients for Tali Hui Kaleji:

• Mutton liver 1/2 kg
  
• White cumin 1 tsp
  
• White vinegar 1 tbsp
  
• Green coriander 1 bunch
  
• Green chilies 4
  
• Ginger garlic paste 1 tbsp
  
• Red chili 1 tsp
  
• Salt as required
  
• Lemon 2
  
• Oil 1/2 cup

Method:

1. Firstly, crush garlic with skin, put on liver and keep for 10 minutes.
   
2. Then wash with cold water and strain it so that water can easily be separated.
   
3. Put mutton liver in one karahi pan. Together put along red chili, ginger garlic paste and white vinegar and cook on low flame.
   
4. When water dries, put black pepper and white cumin, roast it lightly and put oil.
   
5. Put lemon juice, green coriander and salt on  top and simmer for 5 minutes.
   
6. Delicious tali hui kaleji is ready.
   

Ingredients for Peshawari Karahi:

• Chicken 1 kg
• Onion 2
• All spice 1 tsp
• Red chilli powder 1 tbsp
• Coriander 2 tbsp
• Salt as required
• Ginger garlic paste 1 tbsp
• Lemon 2
• Ginger julian 2 tbsp
• Green chillies 4
• Ghee 1 cup
• Butter 2 tbsp
• Yogurt 1 cup