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 Laccha Parathas and your weekend lunch is sorted. Here is how to make it.
Since my childhood days, Mutton has always been a favourite at home.
I have a fond memory of my father going to the nearby local market to get fresh mutton in the morning and make yummy dishes for us on weekends.
But one of his dishes was a hit among us as well as his friends, it was KEEMA KALEJI.
A delicious combination of Keema and Kaleji cooked in a spicy masala, it will surely satisfy your taste buds to the T.
Back in the days, the plate was always licked clean whenever there was Keema Kaleji for lunch or dinner.
Make sure you do not compromise on the ingredients and time for this dish specifically if you want to enjoy the real taste of this dish.
Masala cooked to perfection is the key to this mutton delicacy.
So whip up all the ingredients, and make this recipe for your next weekend dinner or for your special meals.
About the recipe
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 chillies, tomato puree and everyday spices such as coriander powder, red chilli powder, turmeric powder, and garam masala powder.
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 even substitute mutton liver with the chicken liver to make this dish.
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 and I assure you that this dish will be a hit too.
It is a simple dish with very basic ingredients that you will find in your pantry itself.
You just have to get fresh mutton from the nearby local market.
The base of this dish is made with ginger, garlic, onions, and tomato puree, which gives a little creamy base to the keema without making it too dry.
To spice it up, I have used green chillies, but you can always adjust the amount of spiciness according to your taste.
Other than these, everyday spices such as coriander powder, red chilli powder, turmeric powder, and garam masala powder are used to add more flavor to Keema aur Kaleji.
In the end, it is garnished with some lemon juice and finely chopped coriander leaves, which adds a hint of freshness to this irresistible dish.
It tastes best along with freshly baked and soft Pav. You will love every bite of this spicy keema along with soft pav.
You can serve it along with Tawa Paratha, Naan, Laccha Paratha, or even along with Phulka.
It tastes great with steamed rice too.
Step By Step Recipe
Soak the kaleji in milk and keep aside for 20 minutes. Drain the milk and wash the kaleji well.
Heat oil and ghee in a pressure cooker. Add crushed black cardamom and fry for a few seconds.
Add onion and fry till slightly browned.
Add ginger and garlic paste and fry till onions are nicely browned.
Add kaleji and fry for 3-4 minutes.
Add keema and cook for another 3-4 minutes.
Add tomato puree and cook for 2 minutes.
Add green chillies, coriander powder, Kashmiri red chilli powder, turmeric powder and garam masala powder. Fry for 2-3 minutes.
Add 1 cup of water and cover the lid of the cooker.
Cook for one whistle on high heat and then lower the heat and cook for 10 minutes. Let the pressure release on its own and then open the lid of the cooker.
Adjust the water as required. Add lemon juice and cook for a minute. Garnish with fresh coriander and ginger juliennes. Serve hot with rice or phulka.
Keema Kaleji Recipe
- 200 g Mutton Liver
- 1 cup Milk
- 4 tbsp Oil
- 1 tbsp Ghee
- 3-4 Black Cardamom
- 1-1/2 cup Onion (finely chopped)
- 2 tsp Ginger Garlic Paste
- 300 g Mutton Keema
- 3 tbsp Tomato Puree
- 3-4 Green Chilli (Slit into half)
- 3 tsp Coriander powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam Masala Powder
- Salt (to taste)
- 1 tsp Lemon Juice
- Fresh Coriander (chopped, for garnishing)
- Soak the kaleji pieces in milk and keep aside for 20 minutes.
- Drain the milk and wash the kaleji well.
- Heat oil and ghee in a pan. Add crushed black cardamom and fry for 20 seconds.
- Add onion and fry till slightly browned.
- Add ginger and garlic paste and fry till onions are nicely browned.
- Add kaleji and fry for 2-3 minutes.
- Add keema and cook for another 3-4 minutes.
- Add tomato puree and green chilli and cook for 2 minutes.
- Add coriander powder, Kashmiri red chilli powder, turmeric powder, salt and garam masala powder. Fry for 2-3 minutes.
- Add 1 cup of water and cover the lid of the pressure cooker.
- Cook for one whistle on high heat and then lower the heat and cook for 10 minutes.
- Let the pressure release on it's own and then open the lid of the cooker.
- Adjust water as required. Add lemon juice and cook for a minute.
- Garnish with fresh coriander. Serve hot with rice or phulka.