Keema Kaleji

Name: Keema Kaleji
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm Minced Mutton (Keema); 300 gm Mutton Liver (Kaleji); 400 gm Onions (Finely Chopped); 200 gm Tomatoes (Peeled & Blended); 100 ml Mustard Oil; 2 Bay Leaves; 2 Black Cardamoms; 1 inch Cinnamon Stick; 1/2 tbsp Cumin Seed; 2 tsp Ginger Garlic Paste; 7-10 Mint Leaves; 15-20 Coriander Leaves; 1 tbsp Garam Masala; 1/2 tsp Cumin Seed Powder; 1 tsp Coriander Seed Powder; 1/2 tsp Turmeric Powder; 1tsp or as per taste Red Chilli Powder; 1 tsp Degi Mirch Powder; as per taste Salt

Koshank @koshank

Keema Kaleji

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Ingredients

1 hour

4 servings

500 gmMinced Mutton (Keema)
300 gmMutton Liver (Kaleji)
400 gmOnions (Finely Chopped)
200 gmTomatoes (Peeled & Blended)
100 mlMustard Oil
2Bay Leaves
2Black Cardamoms
1 inchCinnamon Stick
1/2 tbspCumin Seed
2 tspGinger Garlic Paste
7-10Mint Leaves
15-20Coriander Leaves
Dry Spices
1 tbspGaram Masala
1/2 tspCumin Seed Powder
1 tspCoriander Seed Powder
1/2 tspTurmeric Powder
1tsp or as per tasteRed Chilli Powder
1 tspDegi Mirch Powder
as per taste Salt

Saved

Steps

1 hour

1

Take all the dry spices in a small bowl & add some water to make a thick spice paste. Keep aside.
2

Take Mustard Oil in a pan & smoke it to reduce the bitterness. If you chose to use any other oil smoking is not required.
3

Reduce the flame to Medium. Add Bay Leaves, Black Cardamoms, Cinnamon & sauté for a minute.
4

Add Cumin Seeds & sauté for a min.
5

Add Onions & sauté for 2 minutes then add the Ginger Garlic Paste. Sauté the onions on medium flame till golden brown. This is the most important step, do not hurry but continue cooking slowly on medium flame.
6

Add the tomatoes & cook for 2 minutes. Add the Spice Paste made in step 1 & continue cooking on medium flame till the mixture is well cooked & oil separates.
7

Now add Kalejis to the pan & cook for another 5-7 minutes while stirring occasionally.
8

Now add Mutton Keema and mix well. Cover the pan & cook on medium flame for 25-30 minutes. Stir occasionally. Adjust seasoning as per taste.
9

Once the Keema turns brown & is cooked add 2 cups of warm water to make gravy.
10

Cook for another 10 minutes or till Keema is well done. Garnish with finely chopped Coriander Leaves & serve with Roti/ Naan/ Rice.