How to Special Tasty Keema kaleji curry

How to Special Tasty Keema kaleji curry Delicious, fresh and tasty.

Keema kaleji curry. Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Keema Kaleji is a rich curry dish prepared with two basic ingredients, keema which is minced meat and kaleji which is the liver part of the meat.

It is full of scrumptious, strong flavours and the most dominant flavour is red chilli powder.

It is usually slow-cooked on low heat for long hours.

That is when real flavours come out.

You can cook Keema kaleji curry using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Keema kaleji curry

1. It’s 250 gms of minced mutton.

2. It’s 250 gms of mutton liver chunks.

3. Prepare 2-3 of onions finely chopped.

4. It’s 1 tbsp of ginger garlic paste.

5. Prepare 2 of green chillies finely chopped.

6. It’s 2 spoons of curd.

7. It’s 2 of bay leaves.

8. It’s 1 stick of Cinnamon Small.

9. It’s 2-3 of cloves.

10. It’s 1/2 tsp of cumin seeds.

11. Prepare 1 tsp of Kashmiri red chilli powder.

12. You need 1 tsp of coriander powder.

13. It’s 1/2 tsp of turmeric powder.

14. It’s 1/2 of cumin powder.

15. Prepare 1 of garam masala.

16. It’s 3-4 tsp of fresh coriander leaves finely chopped.

17. It’s 2 tsp of lemon juice.

18. You need As per taste of Salt.

19. You need 3-4 tbsp of Oil.

To make this recipe at home, you don't need any fancy ingredients or.

Keema Kaleji is mutton mince cooked with liver chunks that makes an amazing side dish with chapatis and rice.

Kheema happens to be the most loved mutton delicacy in my house and we also have it in Sehri during Ramadan.

It's tasty, easy to cook and delicious of course.

Keema kaleji curry instructions

1. Wash and rinse both keema and kaleji under running water..

2. Heat oil in a thick-bottomed wok. Add cumin seeds, cloves, bay leaves and cinnamon stick. Fry till they turn slightly darker..

3. Add onions,green chillies. Stir it. Add ginger garlic paste. Saute for 2-3 minutes. Add all spices and curd. Mix well. Stir continuesly..

4. Add minced mutton and liver chunks. Fry for 3-4 minutes on medium -high heat. Add one cup water. Cover the lid and cook it on low heat for 15-20 minutes until it cooked well..

5. Turn off the flame Add lemon juice, mix it..

6. Transfer it in a serving bowl. Garnish with coriander leaves..

The recipe here comes from my family, my grandma use to cook Keema kaleji this way, whereas I personally cook a dry version.

Keema Kaleji is a curry made of minced meat and liver.

Not very rich but very very rewarding.

Especially if you love livers, this one is definitely for you.

I tried the Bhuna keema kaleji last night and found the recipe to be excellent.