Mutton Keema Kaleji | Kheema Kaleji | Masaledar Keema Kaleji | Home Cooked Mutton Keema Kaleji

How to Cook Mutton Keema Kaleji?
by Chef Johnson Cecil
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Perp. time: 1 hour
serves for 4 people
Ingredients:
Mutton Keema \ Minced Meat 1 Kg (keema is not too fine and must be with fat)
Mutton Kalaji \ Goat Liver 1 Kg (clean and cut in cubes)
cooking oil 2 tbsp
bay leaves 1 no.
cinnamon 2-inch
cloves 5 nos.
cardamom 3 nos.
black pepper 8 nos.
cumin seeds 1 tsp
chopped onions 2 nos. (medium size)
ginger julienne 1 inch
chopped garlic 1 tbsp
chopped green chilies 1 tbsp
ginger & garlic paste 1 tbsp
chopped tomatoes 2 nos. (medium size)
salt to taste
turmeric powder 1 tsp
red chili powder 1 tbsp
coriander powder 1 tbsp
curd \ yogurt half cup
garam masala powder 1 tsp
fennel powder 1 tsp
kasoori methi 1 tsp
green peas 1 cup
lemon juice 1 no.
green chilies slite 2 no.
ginger julienne 1 inch
coriander leaves chopped
salt to taste
Garnish:
ginger julienne
chopped coriander leaves
Method:
When you buy or make the mincemeat, make sure you don't ground it too fine and the meat is with fat. Clean the liver (kalaji) and wash.
Take a pan, add cooking oil and when the oil is hot add bay leave, cinnamon, cloves, green cardamom, black pepper, and cumin seeds. Saute on medium flame.
Add chopped onions and saute the onions for 8 minutes on medium flame, till the onions are soft.
Now add ginger julienne, chopped garlic, and chopped green chilies. Saute for 5 minutes on medium flame.
Add ginger and garlic paste, make the flame low, and saute for 5 minutes.
Put in chopped tomatoes and salt, and saute the tomatoes for 8 minutes on medium flame.
When the tomatoes are soft add the keema \ minced meat and mix well. cook the keema \ minced meat for 10 minutes on medium flame.
Add turmeric powder, red chili powder, and coriander powder. Saute the powdered spices for 5 minutes on low flame.
Now add curd \ yogurt and mix well. Cook the curd \ yogurt for 5 minutes on medium flame.
Add garam masala powder, fennel powder, and kasoori methi. Mix well.
- Add the kalaji \ liver to the masala, mix well the kalaji \ liver with the masala, and cook for 10 minutes on medium flame.
Put in the green peas, mix well, and cook the green peas for 5 minutes on medium flame.
Add water to the masala which will help the masala not to burn, mix well. After adding water cook the keema kalaji for 5 minutes on medium flame.
Squeeze lemon juice, add green chili slite, ginger julienne, chopped coriander leaves, and salt. Mix well all the ingredients.
Keema Kalaji is Ready. Serve the Keema Kalaji.
Garnish with ginger julienne and chopped coriander leaves.
- Thanks for Watching. Enjoy the recipe.
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