Keema Kaleji Recipe – Mutton Liver Mince
This rich, flavorful North Indian dish combines minced mutton and tender mutton liver (kaleji) in a melange of aromatic spices, creating a hearty meal perfect for special occasions or a comforting dinner. Keema Kaleji is a favorite among those who enjoy the robust taste of organ meats, paired with the deep flavors of a well-seasoned masala. Perfect with Tawa Parathas or Mutton Biryani, this dish is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (minced) | 750 grams |
| Mutton Kaleji / Liver | 400 grams |
| Onions (finely chopped) | 4 medium |
| Ginger (minced) | 2 tablespoons |
| Garlic (minced) | 2-1/2 tablespoons |
| Green Chilies | 6 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2-1/2 tablespoons |
| Red Chili Powder | 1-1/2 tablespoons |
| Curd (sour Yogurt) | 1/2 cup |
| Mustard Oil | 1/2 cup |
| Fresh Mint Leaves (Pudina) | 5 leaves |
| Salt | To taste |
| Lemon Juice | A few drops |
| Fresh Coriander (Dhania) Leaves | For garnish (chopped) |
| Bay Leaves (Tej Patta) | 2 |
| Cloves (Laung) | 5 |
| Whole Black Peppercorns | 5 |
| Black Cardamom (Badi Elaichi) | 2 |
| Green Cardamom (Elaichi Pods/Seeds) | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Mace (Javitri) | 1 teaspoon |
| Dry Red Chilies | 4 |
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Total Time:
55 minutes
Servings:
4
Cuisine:
North Indian
Course:
Dinner
Diet:
Non-Vegetarian
Instructions:
-
Prepare the Meat:
- Begin by washing the minced mutton (keema) and mutton liver (kaleji) thoroughly under running water. Drain well and set aside.
-
Temper the Whole Spices:
- Heat mustard oil in a large wok or deep pan over a low flame. Add the whole spices — bay leaves, cloves, black peppercorns, black cardamom, green cardamom, cinnamon stick, mace, and dry red chilies. Let them splutter and release their aroma.
-
Cook the Onions and Aromatics:
- Add the finely chopped onions to the pan and sauté until golden brown, stirring occasionally to avoid burning.
- Add the minced ginger and garlic to the onions and cook, stirring frequently, until the raw smell disappears, and the mixture becomes fragrant.
-
Prepare the Curd:
- Meanwhile, take the sour curd (yogurt) in a bowl and whisk it to smooth out any lumps. Set aside.
-
Cook the Keema and Kaleji:
- Once the onions and ginger-garlic mixture is golden, add the washed minced mutton and liver to the pan. Stir well to combine.
- Increase the heat to medium-high and cook the mixture, stirring occasionally, until the moisture from the meat evaporates, and the keema turns a pale color.
-
Add the Curd and Spices:
- Add the whisked curd to the mixture and stir well. Let the curd blend into the meat, and cook until the curd starts releasing its water.
- Sprinkle in turmeric powder and salt, giving the dish a quick stir to mix in the spices.
-
Simmer and Cook the Meat:
- Lower the flame and cover the wok with a lid. Let the keema kaleji cook for 20 to 25 minutes, or even longer if needed, until the meat becomes tender and cooked through.
- Do not add extra water; the curd’s water is enough to cook the mutton and liver.
-
Add Fresh Mint and Ground Spices:
- Once the keema and kaleji are nearly cooked and softened, add chopped fresh mint leaves to enhance the flavor and aroma.
- Add red chili powder, coriander powder, and adjust the salt to taste. Stir on high heat, allowing the water to evaporate and the oil to start separating from the spices.
-
Final Adjustments and Garnishing:
- Check the consistency of the curry; if it seems too dry, you can add a bit more oil.
- Once the keema kaleji is fully cooked, drizzle a few drops of lemon juice over the dish for a burst of freshness.
- Garnish with freshly chopped coriander leaves.
-
Serve:
- Serve the Keema Kaleji hot, accompanied by Tawa Parathas, Mutton Biryani, and Burani Raita for a truly satisfying and elaborate meal.
Serving Suggestions:
Keema Kaleji pairs wonderfully with soft, flaky Tawa Parathas, or with a fragrant bowl of Mutton Biryani. For a complete meal, serve with a side of cooling Burani Raita, which balances the spiciness of the dish. The combination of these components will transport you to the heart of North India and make for a comforting and indulgent dinner.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30 grams |
| Carbohydrates | 5-7 grams |
| Fat | 25-30 grams |
| Fiber | 1-2 grams |
| Cholesterol | 100-120 mg |
| Sodium | 400-500 mg |
Keema Kaleji is a flavorful dish that brings together tender mutton liver and juicy minced mutton in a beautiful symphony of spices. With each bite, you experience a perfect balance of heat, tang, and the rich essence of spices, making this dish an unforgettable part of any dinner spread. Enjoy it with your loved ones for an authentic taste of Indian comfort food!
