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 Tbsp Cumin seeds
2 Tbsp Coriander powder
1 Tbsp Black pepper
4 Small Cardamom
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.
Key Ingredients: Minced mutton (lamb), Lamb liver (cut into small pieces), Onion, Garlic, Ginger, Cumin seeds, Coriander powder, Black pepper, Cardamom, Cloves, Cinnamon, Shahi jeera, Red chilli powder, Salt, Tomatoes, Curd, Bay leaf, Coriander leaves, Desi ghee, Cooking oil