Keema Kaleji (Mutton Mince And Liver Curry)

Keema Kaleji 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 just like me. Serve it with crispy and flaky lachha parathas and your weekend lunch is sorted. Here is how to make it (gluten-free).

You can also try some of my other favorite keema recipes – Chicken Keema Masala, Methi Keema, and Keema Paratha.

Jump to:

• About This Recipe
• Ingredients
• How To Make Keema Kaleji
• Instant Pot Keema Kaleji
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About This Recipe

Keema Kaleji is a delicious non-vegetarian dish made using mutton mince and liver. Keema is nothing but a Hindi term used for minced mutton and kaleji for the liver. 

To make this dish, keema and kaleji both are cooked along with onions, ginger, garlic, green chilies, tomato puree, and everyday spices such as coriander powder, red chili powder, turmeric powder, and garam masala powder. Masala cooked to perfection is the key to this mutton delicacy.

Before you begin to make this recipe, don’t forget to soak kaleji in milk, as it helps to remove impurities, softens flavor, tenderizes the liver, and removes any bitterness.

You can substitute mutton liver with chicken liver to make this dish. The cooking time will be much less in this case.

If you are a vegetarian, don’t get disappointed! You can make a veg keema kaleji too. Yes, you read it right! Just substitute minced mutton with minced soya and kaleji with big pieces of aloo (potato) and I assure you that this dish will be a hit too.

Ingredients

Keema (mince) – You can get the mutton keema (minced goat meat) from the grocery store or make it at home in a food processor using boneless mutton cubes. You can also substitute mutton keema with lamb keema or chicken keema. The time of cooking will be less in the case of chicken keema.

Kaleji (liver) – Soak mutton kaleji in milk to remove any trace of the animal’s bodily fluids. This is a necessary step, that you should follow.

Oil & Ghee – I have used a combination of oil and ghee, as it gives the curry a nice flavor. You can choose either of the two also.

Spice Powders – You will need Kashmiri red chili powder, turmeric powder, coriander powder, and garam masala powder.

Tomato Puree – Add tomato puree, which will add that perfect amount of tartness to the recipe. I like to use canned tomato puree as it is more concentrated than homemade puree.

Green Chilies – Adjust the green chilies as per your liking.

Others – Some of the basic ingredients that are required are black cardamoms, onions, ginger garlic paste, salt, lime juice, and cilantro (coriander).

I like to add only black cardamoms when it comes to whole spices, as they add a nice flavor without adding too much heat to keema kaleji.

How To Make Keema Kaleji

Wash 7 oz (200 g) mutton kaleji (liver) and cut it into 1-inch chunks if it’s not already cut. Soak the pieces in 1 cup milk and keep aside for 20 minutes. Drain the milk and wash the kaleji well. This process will remove any bitterness from the kaleji.

Heat 4 tablespoon vegetable oil and 1 tablespoon ghee in a pressure cooker over medium-high heat.

Add 3-4 crushed black cardamoms and fry for 3-4 seconds.

Add 1 and ½ cup chopped onion and fry till slightly browned (8-10 minutes). Keep stirring while frying.

Add 2 teaspoon ginger and garlic paste and fry till onions are nicely browned (5-6 minutes).

Add the washed kaleji to the cooker and fry on high heat for 3-4 minutes.

Now add 10 oz (300 g) mutton keema and cook for another 3-4 minutes. I use packaged keema that is already washed but if you are getting it from the butcher, wash it well in a fine-mesh strainer. Discard all the water before adding it to the cooker.

Add 3 tablespoon tomato puree and cook for 2 minutes.

Add 3-4 green chilies (slit into half), 3 teaspoon coriander powder, 2 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, and salt to taste. Fry for 2-3 minutes.

Now add 1 cup of water and cover the lid of the cooker.

Cook for one whistle on high heat and then lower the heat to low and cook for 10 minutes. Remove the cooker from heat and let the pressure release on its own and then open the lid.

Add some more water if teh gravy is too thick. Add 1 teaspoon lime juice and cook for a minute. Garnish with chopped cilantro and ginger juliennes. Serve hot with rice or phulka.

Instant Pot Keema Kaleji

Here is how to make keema kaleji in instant pot

• Soak kaleji in 1 cup milk and keep it aside for 20 minutes. Drain the milk and wash the kaleji well. This process will remove any bitterness from the kaleji.
• Press SAUTE button of the instant pot. When it says HOT, add vegetable oil and 1 tablespoon ghee to the pot.
• Add 3-4 crushed black cardamoms and fry for 3-4 seconds.
• Add chopped onions and fry till slightly browned (8-10 minutes). Keep stirring while frying.
• Add 2 teaspoon ginger and garlic paste and fry till onions are nicely browned (5-6 minutes).
• Now add the washed kaleji to the instant pot and fry for 3-4 minutes.
• Add mutton keema and cook for another 3-4 minutes. I use packaged keema that is already washed but if you are getting it from the butcher, wash it well in a soup strainer. Discard all the water before adding it to the cooker.
• Add tomato puree and cook for 2 minutes.
• Now add green chilies (slit into half), coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt to taste. Fry for 2-3 minutes.
• Add ¾ cup of water and close the lid of the IP.
• 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.
• Add 1 teaspoon lime juice and mix well. Garnish with cilantro and ginger juliennes.

Serving Suggestions

Serve this curry with any Indian bread like Naan, Laccha Paratha, Roti, or Tawa Paratha. It also pairs great with Pav and Bakarkhani Roti.

It tastes the best the next day, so if you can plan to make it a day earlier, it’s the best.

Storage Suggestions

You can refrigerate the curry in an airtight container for upto 2 days.

This curry freezes well too. Just transfer in freezer-safe containers and freeze for up to 2 months. Thaw over the counter for a few hours and then reheat well before serving. Add more water if it has gotten too thick.

You Might Also Like

Recipe Card