How to make Keema Kaleji - Mince mutton and chicken liver combined together.

This recipe is from the book Street Food.

Main Ingredients : Minced Lamb (कीमा), Chicken Liver (चिकन कलेजी (लिवर))

Cuisine : Hyderabadi

Course : Main Course Mutton

Keema Kaleji Recipe Card

Keema Kaleji
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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Keema Kaleji checkout Keema Hara Dhania Pudina. You can also find more Main Course Mutton recipes like Mutton Vindaloo, Mirchi Mutton, Nalli Gosht, Lahori Chana Dal Gosht.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Kaleji Recipe

  • Minced Lamb 1/2 kilogram

  • Chicken Liver quartered 6 piece

  • Oil 6 tablespoons

  • Green chilli chopped 2-3

  • 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

Method

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.