Keema Kaleji Recipe
Keema Kaleji (Mutton Mince and Liver Curry) is a mouth-watering combination of mutton mince and liver that is hard to resist, especially if you have a special soft corner for mutton like me. Serve it with crispy and flaky lachha parathas, and your weekend lunch is sorted.
You can also try some of my favorite keema recipes: Chicken Keema Masala, Methi Keema, Keema Paratha, Mutton Keema Samosa, and Chicken Cheese Samosa.
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Ask anyone from the Mathur community about their favorite mutton dish, and chances are, many people will answer Keema Kaleji. The Mathur community is known for its love of non-veg food, especially mutton. Whether it’s parties, get-togethers, weddings, or festivals, mutton is definitely served.
This keema kaleji recipe was made very frequently in my parents’ house. It was sometimes slightly dry and served as a snack with drinks, and other times, it was served as a thick curry to be mopped with Khamiri roti or bakarkhani.
In this post, I am sharing my mom’s recipe. Serve it with any Indian bread for an indulgent meal!
About Keema Kaleji
Keema is a Hindi term used for minced meat, and kaleji refers to the liver. Keema Kaleji is a delicious dish made using mutton mince and liver.
This recipe can be made in a traditional stovetop pressure cooker or an Instant Pot. I share both methods in the post below. Choose the one that suits you best.
I made this curry in my 3-quart instant pot (or 3-liter pressure cooker). If you’re scaling up, use a bigger Instant Pot (or pressure cooker). The cooking time will remain the same.
Ingredients
Goat Mutton Keema (Mutton Mince) – You can get the keema (minced goat meat) from the grocery store or butcher shop, or make it at home in a food processor using boneless mutton cubes.
If using packaged mince, there is no need to rinse it. However, if you are purchasing it from a local butcher shop that sells open meat, wash it thoroughly before using it in the recipe.
To wash the mince, place it in a mesh strainer and run it under cold running water. Keep rubbing it with your hand while washing. Drain the water very well and then use it.
Kaleji (Liver) – You will need mutton liver to make this keema kaleji recipe.
Oil and Ghee – I have used a combination of oil and ghee, which adds a nice flavor to the curry.
Spice Powders – You will need basic Indian spices like Kashmiri red chili powder, turmeric powder, coriander powder, and garam masala powder.
Tomato Puree gives a nice tartness to the recipe. I like to use canned tomato puree as it is more concentrated than homemade puree.
Green Chilies – Adjust the number of green chilies to your liking.
Others – Some basic ingredients required are black cardamom (badi elaichi), red onions, ginger-garlic paste, salt, lime juice, and cilantro (fresh coriander leaves).
Add some crushed fried onions for a richer taste.
You can also add some saffron that has been soaked in water.
How To Make Keema Kaleji
Step 1: Wash 250 g mutton kaleji (liver) with water and cut it into 1-inch chunks if it’s not already cut.
Soak the pieces in 1 cup of milk and keep aside for 20 minutes.
Note: Soaking mutton kaleji in milk helps remove any traces of the animal’s bodily fluids. This is a necessary step that you should follow.
Step 2: Drain the milk and wash the kaleji well.
Step 3: Heat 4 tablespoons of oil and 1 tablespoon of ghee in a pressure cooker over medium-high heat.
Step 4: Once the oil is hot, add 3-4 crushed black cardamoms and fry for 3-4 seconds.
Step 5: Add 1 and ½ cups of chopped red onions and cook until they turn light brown (8-10 minutes), stirring frequently.
Step 6: Add 2 teaspoon of ginger and garlic paste and cook until the onions are golden brown (5-6 minutes).
Step 7: Now add the kaleji to the cooker and cook for 3-4 minutes.
Step 8: Add 500g of mutton keema and cook for an additional 3-4 minutes.
Step 9: Add 4 tablespoon canned tomato puree and cook for 2 minutes.
Step 10: Now add the following ingredients and mix well. Cook for 2-3 minutes.
- 3-4 green chilies (slit in half)
- 3 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt
Step 11: Now add 1 cup of water and mix well.
Step 12: Close the lid of the cooker.
Step 13: Cook for one whistle on high heat.
Step 14: Reduce the heat to low and cook for 10 minutes.
Step 15: Remove the cooker from the heat, let the pressure release naturally, and then open the lid.
Step 16: Add more water if the gravy looks thick, and cook for some time.
Step 17: Check for salt and add more if required.
Step 18: Add 1 teaspoon lime juice and mix well.
Step 19: Garnish with chopped cilantro and serve hot with rice or phulka.
Instant Pot Keema Kaleji
Press the SAUTE button and follow the steps until adding water to the pot.
Close the lid of the IP and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 20 minutes on HIGH PRESSURE.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the IP.
Release the remaining pressure manually and open the lid of the IP.
Add more water if the gravy looks thick, and cook for some time.
Check for salt and add more if required.
Add 1 teaspoon lime juice and mix well.
Garnish with chopped cilantro and serve hot with rice or phulka.
Storage Suggestions
Keema Kaleji can be stored in an airtight container for 3-4 days in the refrigerator. Reheat in a pan or microwave until nicely hot before serving.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
Other Indian Non Vegetarian Curry Recipes We Recommend
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Keema Kaleji Recipe
Ingredients
- 250 grams goat mutton kaleji ( liver) (cut into 1-inch pieces, rinsed.)
- 1 cup milk
- 4 tablespoons oil
- 1 tablespoon ghee
- 3-4 black cardamoms (crushed)
- 1 and ½ cups chopped red onions
- 2 teaspoons ginger garlic paste
- 500 grams goat mutton keema (mince)
- 4 tablespoons canned tomato puree (or 2 tablespoon tomato paste or 1 cup pureed fresh tomatoes)
- 3-4 green chilies (slit into half)
- 3 teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoons turmeric powder
- ½ teaspoons garam masala powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Soak the kaleji pieces in milk and keep them aside for 20 minutes.
- Drain the milk and wash the kaleji well.
- Heat oil and ghee in a pressure cooker over medium-high heat.
- Once the oil is hot, add crushed black cardamoms and fry for 3-4 seconds.
- Add onions and cook until they turn light brown (8-10 minutes), stirring frequently.
- Add ginger and garlic paste and cook till onions are golden brown (5-6 minutes).
- Now add the kaleji to the cooker and cook for 3-4 minutes.
- Now add keema and cook for an additional 3-4 minutes.
- Add tomato puree and cook for 2 minutes.
- Add green chilies, coriander powder, chili powder, turmeric powder, garam masala powder, and salt, and mix well. Cook for 2-3 minutes.
- Now add 1 cup of water and mix well.
- Close the lid of the cooker.
- Cook for one whistle on high heat.
- Reduce the heat to low and cook for 10 minutes.
- Remove the cooker from heat. Let the pressure release on its own and then open the lid.
- Add some more water if the gravy looks thick, and cook for some time.
- Check for salt and add more if required.
- Add lime juice and mix well.
- Garnish with cilantro and serve hot with rice or phulka.
This is one of the best mutton recipes. You must try it!