Name: Keema kaleji recipe by Titir Pande at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Mutton keema 250 gm; Mutton kaleji (liver) 250 gm; 1 medium onion cut in long thin pieces; Ginger paste 1/2 tbspn; Garlic paste 1 tbspn; Whole spices - 1 dalchini, cloves, 3 green cardamom, black pepper; 1 black cardamom crushed; Salt; Red chilli powder; Dry red chilli - 1; Bay leaf - 1; Cumin powder - 1 tspn; Coriander powder - 1/2 tspn; Curd -1/2 cup; Slit green chilli and coriander leaves for garnish

ABOUT Keema kaleji RECIPE

Mutton minced with mutton liver cooked with aromatic spices. Keema Kaleji is a dish in which mutton minced with mutton liver and is cooked with aromatic spices. Keema Kaleji is a popular dish of Hyderabadi cuisine. Among all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major non-vegetarian section. This has much to do with the local influence. Keema Kaleji is a fiery dish, this dish draws its flavor from two rich legacies- the Deccan cuisine of Nizams and the Andhra style foods. You can find Keema Kaleji in almost every restaurant. And if you are a mutton lover and you like cooking then you can also prepare it at your home on a regular basis. This recipe needs some extra time. You need the best cuts of meat for Keema Kaleji. Oils and spices are lavishly used in this dish. And no compromises were made in the terms of time or ingredients to make the rich curry for the Keema. Keema Kaleji is basically cooked in a spicy Indian style curry. A masala of onion, tomato and spices are made and then mutton mince and livers are added to it. It is a lip-smacking dish and no mutton lover can say no to this. You can enjoy Keema Kaleji with rice or roti or any other meal.

Ingredients Serving: 3

Mutton keema 250 gm
Mutton kaleji (liver) 250 gm
1 medium onion cut in long thin pieces
Ginger paste 1/2 tbspn
Garlic paste 1 tbspn
Whole spices - 1 dalchini, cloves, 3 green cardamom, black pepper
1 black cardamom crushed
Salt
Red chilli powder
Dry red chilli - 1
Bay leaf - 1
Cumin powder - 1 tspn
Coriander powder - 1/2 tspn
Curd -1/2 cup
Slit green chilli and coriander leaves for garnish

Instructions

Add salt to the onion slices and fry them in a cooker. Once the onion turns golden brown, set them aside and crush them to make a rough paste.
In the same oil add dry red chilli, bay leaf, whole garam masala.
Now add the ginger-garlic paste and stir till it starts changing colour.
Add the keema and stir well. Keep the gas in low flame. Cover the cooker with any plate.
When water starts coming out, add salt and mix well.
When water starts to dry, add the kaleji and add salt again.
After 3 minutes add red chilli powder, coriander and cumin powder and mix
After 2 minutes add the curd and mix well
When water starts releasing put the pressure cooker lid on. After 2 whistle on high flame, simmer the gas for a minute. Remove the cooker from flame.
Once the cooker lid opens, in low flame keep on stiring the dish till required consistency of the food is achieved.
Add the fried, crushed onion and mix well.
Before removing from flame add little coriander leaves and mix well.
Garnish with green chilli and coriander leaves.
Serve hot with naan, roomali roti, chapati, biryani etc

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