Keema Kaleji Recipe
Servings: 4 people
Calories: 604kcal
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.
Print Recipe
Ingredients
- 9 ounce goat mutton kaleji ( liver) 250 g, cut into 1-inch chunks, rinsed.
- 1 cup milk
- 4 tablespoons vegetable oil
- 1 tablespoon ghee
- 3-4 whole black cardamoms crushed
- 1-½ cups chopped onions
- 2 teaspoons ginger garlic paste
- 16 ounce goat mutton keema (mince) 450 g
- 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 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 until they turn light brown in color (8-10 minutes), stirring frequently.
- Add ginger and garlic paste and fry till onions are golden brown in color (5-6 minutes).
- Now add the kaleji to the cooker and fry for 3-4 minutes.
- Now add mutton keema and cook for another 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 and 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 with rice or phulka.
Notes
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.
Nutrition
Calories: 604kcal | Carbohydrates: 10g | Protein: 32g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 146mg | Sodium: 845mg | Potassium: 634mg | Fiber: 3g | Sugar: 6g | Vitamin A: 484IU | Vitamin C: 9mg | Calcium: 123mg | Iron: 4mg