Keema Kaleji Recipe (Mutton Mince And Liver Curry)
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Keema is a Hindi term used for minced meat, and kaleji refers to the liver. 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 any Indian bread, and your weekend lunch is sorted.
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.
Table of Contents
Ask anyone from the Mathur community about their favorite mutton dish, and chances are they’ll say 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 at other times as a thick curry to be mopped up with Laccha Paratha, Phulka, Khamiri Roti, or Bakarkhani. You can also serve it with steamed rice, Jeera Rice, or Biryani.
In this post, I am sharing my mom’s recipe. Serve it with any Indian bread for an indulgent meal!
You can also try some of my favorite keema recipes: Chicken Keema Masala, Methi Keema, Keema Paratha, Mutton Keema Samosa, and Chicken Cheese Samosa.
Ingredients
- Goat Mutton Keema (Mutton Mince) – You can get the keema (minced goat meat) from the Indian or Pakistani grocery store or butcher shop, or you can make it at home in a food processor using boneless mutton cubes.
- Kaleji (Liver) – You will need mutton liver to make this keema kaleji recipe. It is also available at Indian or Pakistani grocery stores.
- 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, such as 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. You can also use tomato paste instead of puree, but use half the amount. If both puree and paste are unavailable, then use 1 cup of pureed fresh tomatoes.
- Green Chilies – Adjust the number 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.
Notes
The liver has blood clots and strong enzymes. If it’s not rinsed well (or briefly soaked), the curry develops a metallic smell and bitter aftertaste. So, make sure to clean it well.
Cut the kaleji into even-sized pieces. Uneven pieces cook at different rates, small pieces overcook while large ones stay raw in the middle.
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 thoroughly, then use it.
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.
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-garlic paste.
Step 7: Cook until the onions are golden brown (5-6 minutes).
Step 8: Now add the kaleji to the cooker and cook for 3-4 minutes.
Step 9: Add 500g of mutton keema and cook for an additional 3-4 minutes.
Step 10: Add 4 tablespoon canned tomato puree (or 2 tablespoon tomato paste or 1 cup pureed fresh tomatoes) and cook for 2 minutes.
Step 11: 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 12: Now add 1 cup of water and mix well.
Step 13: Close the lid of the cooker.
Step 14: Cook for one whistle on high heat. Reduce the heat to low and cook for 10 minutes. Remove the cooker from the heat, let the pressure release naturally, and then open the lid. Add more water if the gravy looks thick, then cook for a while.
Step 15: Check for salt and add more if required. Add 1 teaspoon lime juice and mix well.
Step 16: Garnish with chopped cilantro and serve hot.
Instant Pot Keema Kaleji
- Press the SAUTE button and follow the steps until adding water to the pot.
- Close the IP lid 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 too thick, and cook for a while longer.
- 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 in the refrigerator for 3-4 days. Reheat in a pan or in the microwave until hot, then serve.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
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Keema Kaleji Recipe (Mutton Mince And Liver Curry)
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.