Keema Kaleji Recipe- Mutton Liver Mince

Step 1: To begin making the Keema Kaleji , wash and rinse keema and kaleji together under running water and keep aside

Step 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

Step 3: Now add chopped onions and saute till golden

Step 4: Add minced ginger and garlic and fry till raw smell goes off

Step 5: Meanwhile, take curd in a bowl and whisk to break lumps and keep aside

Step 6: When the ginger garlic and onion mix is golden, add washed keema and kaleji together and mix well

Step 7: Keep the flames high now and fry till the moisture evaporates and kheema looks pale in color

Step 8: Add in the whisked curd and mix thoroughly till curd starts leaving water

Step 9: Add some turmeric powder and salt and give a quick stir

Step 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

Step 11: Do not add any extra water as the curd water is enough to cook the mutton mince and liver

Step 12: While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish

Step 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

Step 14: Adjust oil and salt if required and fry till the keema kaleji is completely done

Step 15: Drizzle some lemon juice all over and turn off the gas

Step 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