Keema Kaleji Recipe
How to make Keema Kaleji
- Chef:
- Recipe Servings: 2
- Prep Time:
- Cook Time:
- Total Cook Time:
- Difficulty Level: Medium
About Keema Kaleji Recipe: Keema Kaleji is a rich curry dish prepared with two basic ingredients, keema which is minced meat and Kaleji which is the liver part of the meat. A great dinner party dish that your guests would love to indulge in!
Ingredients of Keema Kaleji
- 250 Gram Minced mutton (lamb)
- 250 Gram Lamb liver (cut into small pieces)
- 4 Medium Onion, chopped
- 10 cloves Garlic
- 1 Ginger
- 1 Tbsp Cumin seeds
- 2 Tbsp Coriander powder
- 1 Tbsp Black pepper
- 4 Small Cardamom
- 3-4 Cloves
- 1/2 Cinnamon
- 1/2 tsp Shahi jeera
- To taste Red chilli powder
- To taste Salt
- 2 Tomatoes, finely chopped
- 1 Tbsp Curd
- 2 Bay leaf
- To garnish Coriander leaves, chopped
- 2 tsp Desi ghee
- 2 1/2 Tbsp Cooking oil
How to Make Keema Kaleji
- 1.For masala paste grind ginger, garlic, black pepper, cumin seed, cinnamon, cardamoms, cloves, with water in a grinder, add coriander powder, red chili powder with little water to make smooth paste.
- 2.In a bowl mix minced mutton, liver, curd salt, half of chopped onion, and masala. Mix well and keep for marinating.
- 3.Mean while heat the cooking oil in a cooker, on medium heat.
- 4.Add the caraway seeds and bay leaf fry and. adds the rest of chopped onions now. Fry till they turn golden colour.
- 5.Add marinated Keema fry for 1 minute then add chopped tomatoes.
- 6.Cover the lid and pressure cook for 5 minutes (around 1 whistle) then remove from fire.
- 7.When it cool open the lid and fry till oil separates and continue to brown the minced meat, stirring often to prevent burning.
- 8.This should take about 5-7 minutes.
- 9.Garnish with desi ghee and chopped coriander leaves and serve with hot chapattis or paratha.
