Name: Restaurant Style Kheema Kaleji recipe by Shaheen Ali at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 750 gms Mutton Kheema; 400 gms Kaleji / Liver; 4 large onions, fine chopped; 2 tbsp minced garlic; 2 tbsp minced ginger; 6 green chilies; 1/2 tsp turmeric powder; 2-3 tbsp coriander powder; 1 TBSP RED CHILI POWDER; 3/4 cup sour curd; 1.5 cups oil; handful of mint leaves; Few drops of lemon; Salt to taste; Coriander to Garnish; Spices :; 4 bay leaf; 5 cloves; 5 black pepper corns; 2 big cardamom; 4 GREEN CARDAMOM; 2 inch Cinnamon stick , broken; 1 tsp mace; 4 dry red chilies

ABOUT Restaurant Style Kheema Kaleji RECIPE

Kheema Kaleji is a famous dish served in almost every non vegetarian restaurant. Liver chunks cooked with spicy mutton mince curry is a great side dish and is best enjoyed with roomali rotis.

Ingredients Serving: 4

750 gms Mutton Kheema
400 gms Kaleji / Liver
4 large onions, fine chopped
2 tbsp minced garlic
2 tbsp minced ginger
6 green chilies
1/2 tsp turmeric powder
2-3 tbsp coriander powder
1 TBSP RED CHILI POWDER
3/4 cup sour curd
1.5 cups oil
handful of mint leaves
Few drops of lemon
Salt to taste
Coriander to Garnish
Spices :
4 bay leaf
5 cloves
5 black pepper corns
2 big cardamom
4 GREEN CARDAMOM
2 inch Cinnamon stick , broken
1 tsp mace
4 dry red chilies

Instructions

Wash and rinse kheema and kaleji. Heat oil in wok and add whole spices and let then splutter.
Add chopped onions and saute till golden. Add minced ginger and garlic and fry till raw smell goes off.
Take curd in a bowl and whisk. When the ginger garlic and onion mix is golden, add washed kheema and kaleji together and mix well.
Keep the flames high and fry till the moisture evaporates and kheema looks pale.Add in whisked curd and mix nicely.
Add some turmeric powder and salt. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20-25 mins or even more.
While the kheema is cooking, add in some chopped mint leaves. Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and fry in high flames.
Adjust oil and salt if required and fry till the kheema kaleji is completely done.
Drizzle some lemon juice all over and turn off the gas. Garnish with some freshly chopped coriander and serve hot with chapatis and rice.

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