Keema Kaleji Recipe

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.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: people

Calories: 493kcal

Author: Neha Mathur

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.

Print Recipe

US Customary - Metric

Ingredients

7 ounce goat mutton kaleji ( liver) 200 g, cut into 1-inch chunks.
1 cup milk
4 tablespoons vegetable oil
1 tablespoon ghee
3-4 whole black cardamoms crushed
1-½ cup chopped onions
2 teaspoons ginger garlic paste
10 ounce goat mutton keema (mince) 300 g
3 tablespoons canned tomato puree
3-4 green chili peppers slit into half
3 teaspoons coriander powder
2 teaspoons Kashmiri red chili powder
½ teaspoons turmeric powder
½ teaspoons garam masala powder
salt to taste
1 teaspoon lime juice
2 tablespoons chopped cilantro (coriander)

Instructions

Soak kaleji in 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.
Heat vegetable 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 fry till slightly browned (8-10 minutes). Keep stirring while frying.
Add ginger and garlic paste and fry till onions are nicely browned (5-6 minutes).
Now add the washed kaleji to the cooker and fry on high heat for 3-4 minutes.
Add mutton keema and cook for another 3-4 minutes.
Add tomato puree and cook for 2 minutes.
Now add green chilies, coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. 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 reduce the heat to low and cook for 10 minutes. Remove the cooker from heat and let the pressure release naturally and then open the lid.
Add more water if the curry is too thick. Add lime juice and cook for a minute. Garnish with chopped cilantro and ginger juliennes. Serve hot with rice or phulka.

Notes

Add some crushed fried onion for a richer taste.

You can also add some saffron soaked in water.

Instant Pot Recipe

Soak kaleji in milk and keep it aside for 20 minutes. Drain the milk and wash the kaleji well.
Press SAUTE and add vegetable oil and ghee to the pot.
Add black cardamom and fry for 3-4 seconds.
Add chopped onion and fry till slightly browned (8-10 minutes). Keep stirring while frying.
Add 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.
Add tomato puree and cook for 2 minutes.
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 lime juice and mix well. Garnish with chopped cilantro and ginger juliennes.

Nutrition