Keema Kaleji Recipe- Mutton Liver Mince
A non-veg North Indian Recipes recipe with mutton - minced, mutton - kaleji / liver, onions - finely chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Keema Kaleji , wash and rinse keema and kaleji together under running water and keep aside
mutton - kaleji / liver(400 grams) - 2
Heat oil in wok on a low flame and add whole spices - Bay Leaf, Cloves, Peppercorns, Badi Elaichi, Cardamom, Cinnamon stick, Mace and Dry Red Chillies and let them splutter
green chilli(6)-/2 red chilli powder(1 tablespoon)bay leaf (tej patta)(2)cloves (laung)(5)whole black peppercorns(5)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds - green(4)inch cinnamon stick (dalchini)(1)mace (javitri)(1 teaspoon)dry red chillies(4) - 3
Now add chopped onions and saute till golden
onions - finely chopped(4) - 4
Add minced ginger and garlic and fry till raw smell goes off
mutton - minced(750 grams)ginger - minced(2 tablespoon)-1/ garlic - minced(2 tablespoon) - 5
Meanwhile, take curd in a bowl and whisk to break lumps and keep aside
curd (dahi / yogurt) - sour(1/2 cup) - 6
When the ginger garlic and onion mix is golden, add washed keema and kaleji together and mix well
mutton - kaleji / liver(400 grams)ginger - minced(2 tablespoon)-1/ garlic - minced(2 tablespoon) - 7
Keep the flames high now and fry till the moisture evaporates and kheema looks pale in color
- 8
Add in the whisked curd and mix thoroughly till curd starts leaving water
curd (dahi / yogurt) - sour(1/2 cup) - 9
Add some turmeric powder and salt and give a quick stir
turmeric powder (haldi)(1/2 teaspoon)-1/ coriander powder (dhania)(2 tablespoon)-/2 red chilli powder(1 tablespoon)salt - to taste - 10
Lower the flames and close the lid of the wok, let the kheema cook and this may take 20 to 25 minutes or even more
- 11
Do not add any extra water as the curd water is enough to cook the mutton mince and liver
mutton - minced(750 grams)mutton - kaleji / liver(400 grams)curd (dahi / yogurt) - sour(1/2 cup) - 12
While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish
onions - finely chopped(4)mint leaves (pudina)(5)coriander (dhania) leaves - fresh for garnish (chopped) - 13
Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and cook on a high flames till the water is absorbed and oil starts leaving the sides
mutton - kaleji / liver(400 grams)turmeric powder (haldi)(1/2 teaspoon)-1/ coriander powder (dhania)(2 tablespoon)-/2 red chilli powder(1 tablespoon)coriander (dhania) leaves - fresh for garnish (chopped) - 14
Adjust oil and salt if required and fry till the keema kaleji is completely done
mutton - kaleji / liver(400 grams)salt - to taste - 15
Drizzle some lemon juice all over and turn off the gas
lemon juice - few drops - 16
Garnish with some freshly chopped coriander and serve hot Serve Keema Kaleji along with Tawa Parathas, Mutton Biryani and Burani Raita for a delicious and elaborate weekend meal
mutton - minced(750 grams)mutton - kaleji / liver(400 grams)onions - finely chopped(4)-1/ coriander powder (dhania)(2 tablespoon)coriander (dhania) leaves - fresh for garnish (chopped)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Keema Kaleji Recipe- Mutton Liver Mince
A non-veg North Indian Recipes recipe with mutton - minced, mutton - kaleji / liver, onions - finely chopped. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Keema Kaleji , wash and rinse keema and kaleji together under running water and keep aside
mutton - kaleji / liver(400 grams) - 2
Heat oil in wok on a low flame and add whole spices - Bay Leaf, Cloves, Peppercorns, Badi Elaichi, Cardamom, Cinnamon stick, Mace and Dry Red Chillies and let them splutter
green chilli(6)-/2 red chilli powder(1 tablespoon)bay leaf (tej patta)(2)cloves (laung)(5)whole black peppercorns(5)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds - green(4)inch cinnamon stick (dalchini)(1)mace (javitri)(1 teaspoon)dry red chillies(4) - 3
Now add chopped onions and saute till golden
onions - finely chopped(4) - 4
Add minced ginger and garlic and fry till raw smell goes off
mutton - minced(750 grams)ginger - minced(2 tablespoon)-1/ garlic - minced(2 tablespoon) - 5
Meanwhile, take curd in a bowl and whisk to break lumps and keep aside
curd (dahi / yogurt) - sour(1/2 cup) - 6
When the ginger garlic and onion mix is golden, add washed keema and kaleji together and mix well
mutton - kaleji / liver(400 grams)ginger - minced(2 tablespoon)-1/ garlic - minced(2 tablespoon) - 7
Keep the flames high now and fry till the moisture evaporates and kheema looks pale in color
- 8
Add in the whisked curd and mix thoroughly till curd starts leaving water
curd (dahi / yogurt) - sour(1/2 cup) - 9
Add some turmeric powder and salt and give a quick stir
turmeric powder (haldi)(1/2 teaspoon)-1/ coriander powder (dhania)(2 tablespoon)-/2 red chilli powder(1 tablespoon)salt - to taste - 10
Lower the flames and close the lid of the wok, let the kheema cook and this may take 20 to 25 minutes or even more
- 11
Do not add any extra water as the curd water is enough to cook the mutton mince and liver
mutton - minced(750 grams)mutton - kaleji / liver(400 grams)curd (dahi / yogurt) - sour(1/2 cup) - 12
While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish
onions - finely chopped(4)mint leaves (pudina)(5)coriander (dhania) leaves - fresh for garnish (chopped) - 13
Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and cook on a high flames till the water is absorbed and oil starts leaving the sides
mutton - kaleji / liver(400 grams)turmeric powder (haldi)(1/2 teaspoon)-1/ coriander powder (dhania)(2 tablespoon)-/2 red chilli powder(1 tablespoon)coriander (dhania) leaves - fresh for garnish (chopped) - 14
Adjust oil and salt if required and fry till the keema kaleji is completely done
mutton - kaleji / liver(400 grams)salt - to taste - 15
Drizzle some lemon juice all over and turn off the gas
lemon juice - few drops - 16
Garnish with some freshly chopped coriander and serve hot Serve Keema Kaleji along with Tawa Parathas, Mutton Biryani and Burani Raita for a delicious and elaborate weekend meal
mutton - minced(750 grams)mutton - kaleji / liver(400 grams)onions - finely chopped(4)-1/ coriander powder (dhania)(2 tablespoon)coriander (dhania) leaves - fresh for garnish (chopped)
Rate this recipe
You might also like · North Indian Recipes
Besan Aur Dahi Wali Kacche Kele Ki Sabzi Recipe
⏱️ 45 min
Stuffed Capsicum Makhani Recipe
⏱️ 55 min
Mixed Millet Phulka Recipe - Ragi Jowar Bajra Wheat Phulka
⏱️ 30 min
Healthy Kabuli Chana Pakora Recipe
⏱️ 330 min
Dubki Wale Aloo Recipe - Potatoes In A Spicy North Indian Gravy
⏱️ 45 min
Baked Oats and Whole Wheat Kachori Stuffed with Peas Recipe
⏱️ 65 min