Kaleji or Mutton liver is an organ meat that is very high in nutritional value. It can be fried, boiled, baked or broiled into various savory dishes. Its use is not very common in the US. In fact organ meat was not consumed for a very long time in many parts of the world because it was considered to be bad in taste and looks. But in the recent years as recipes started to pass around to different countries, its consumption increased.
Nutritional Value
The liver is considered to be the most nutritious part of the lamb. It is very rich in proteins, iron and Vitamin. Iron helps oxygen transportation in the body and keeps the hemoglobin at a healthy level. A proper immune system functioning depends on the iron present in the body. Proteins are very good energy source. Vitamin A, strengthens the mucus membranes, lining of the eyes, urinal, intestinal tracts, and helps fight infection in the body. It is important for healthy eyes and is a powerful antioxidant that fights against free radicals. But it is essential to note that lamb liver is a little high in fat content. People who are watching their cholesterol levels should avoid its consumption.
Note:
1. It is very important not to overcook mutton liver as it becomes tough and rubbery.
2. Consumption of mutton liver is not suggested to pregnant ladies as it contains high amount of retinol, a type of vitamin A that can harm the unborn baby.