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Gurda Kaleji keema

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Gurda Kaleji keema

A nice and spicy curry made with lamb kidneys, liver and mince. Spiced with a freshly roasted garam masala and a tomato rich gravy.


  • 6 - 7 pieces lamb kidneys, cut into small pieces and washed thoroughly
  • 6 - 7 pieces of lamb livers
  • 200 gm lamb mince
  • 2 large onions, chopped fine
  • 4- 5 tomatoes, chopped fine
  • 5 - 6 green chillies, chopped
  • 2 Tbsp desi ghee
  • 8-10 cloves of garlic, finely chopped
  • Half inch piece of ginger, finely chopped
  • 1 tsp salt or to taste
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 cup tomato puree
  • 1 tsp dhania powder

  • For the Garam Masala:
  • 1 Tbsp coriander seeds
  • 3 dried red chillies
  • 1 Tbsp cumin seeds
  • A small piece of mace
  • 1 cinnamon stick
  • 2-3 cloves
  • 1/2 tsp black pepper
  • 3-4 green and black cardamoms


  1. For the Garam Masala:
  2. Add all the spices in a pan and dry roast. Then powder this mixture in a blender.

  3. For the Curry:
  4. Add a nice dollop of desi ghee in a pan. Once heated add the garlic (half of it) and ginger to it. Let it saute for a minute.
  5. Once it browns add the onions. Mix it well. Once the onions turn nice golden brown add the tomatoes.
  6. Add a pinch of salt at this stage.
  7. Saute this for a couple of minutes. Now add a pinch of red chilli powder and cumin powder.
  8. Mix all well. Once the tomatoes look cooked take the pan off the heat.
  9. Now in another pan add one Tbsp of ghee and some garlic. Add the onion and tomato mixture and mix well.
  10. Saute for a couple of minutes till the fat separates.
  11. Now add a cup of tomato puree.
  12. Add one tsp of dhania and cumin powder and a pinch of red chilli powder. Mix well.
  13. Now add the lamb mince. Saute the mince and add the chopped green chillies.
  14. Add the liver and kidneys and mix well.
  15. Add some salt and toss well.
  16. Add a little bit of water (a small cup) and cover it to cook for a little while.
  17. Once it looks cooked add two tea spoons of the garam masala made earlier.
  18. Add a few ginger julienne (slices) and coriander leaves.
  19. Mix well.
  20. Pour out into a bowl, garnish with coriander and serve hot!