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.
If using packaged mince, then there is no need to rinse it, but if you are getting it from a butcher shop, then make to wash it well before using it in the recipe.To wash the mince, add it to a mesh strainer and run it under running water. Keep rubbing it with your hand while washing. Drain the water very well and then use it.Add some crushed fried onions for a richer taste.You can also add some saffron soaked in water.You can easily double or triple the recipe.