Sanjeev Kapoor

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Keema Kaleji  Recipe

Mince mutton and chicken liver combined together.

This recipe is from the book Street Food.

Preparation Time : 6-10 minutes

Cooking time : 26-30 minutes

Servings : 4

Keema Kaleji

Main Ingredients

Minced lamb, Chicken liver





Level Of Cooking



  • Minced lamb
    1/2 kilogram
  • Chicken liver quartered
    6 piece
  • Oil
    6 tablespoons
  • Green chilli chopped
  • Salt
    to taste
  • Cumin seeds
    1 teaspoon
  • Onion chopped
    2 large
  • Ginger paste
    1/2 tablespoon
  • Tomato chopped
    2 medium
  • Red chilli powder
    1 1/2 teaspoons
  • Coriander powder
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Garam masala powder
    1/2 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoon
  • Lemon wedges


Step 1

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.

Step 2

Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown.

Step 3

Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes.

Step 4

Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water.

Step 5

Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates.

Step 6

Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges.

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