Keema Kaleji Recipe - 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 : Fusion

Course : Snack

Keema Kaleji

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Snack recipes like Steamed Dosa, Tan-Ta-Tan Toast, Lettuce Wrap, Tilwale Biscuits. Or try out these recipes from Fusion Cuisine like Pancake Eggs, Stuffed Onion Rings, Fresh Almonds In Spicy Orange Sauce, Kumbh Shaslik.

Keema Kaleji Recipe Card

Keema Kaleji
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Keema Kaleji

  • 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.

How to make Keema Kaleji

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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