Keema Kaleji

Ingredients 

• 200 grams mutton mince (keema)
• 150 grams mutton liver (kaleji) cut into small cubes
• 1 teaspoon turmeric powder
• 1 tablespoon oil
• 1 tablespoon butter
• 2 green chillies chopped
• 2 medium onions chopped + to garnish
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes chopped
• Salt to taste
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 tablespoon meat masala powder
• 4 tablespoons fresh coriander leaves chopped
• 1 tablespoon lemon juice
• Lemon wedges to garnish
• Pavs to serve

Method

1. Heat 2 cups of water in a non-stick pan, add ½ tsp turmeric powder, add mutton liver and cook for 5 minutes on medium heat. Drain and set aside.
2. Heat oil and butter in a non-stick pan. Add green chillies, onions, and ginger-garlic paste, mix, and sauté until onions are lightly browned.
3. Add tomatoes and salt, mix well. Add mutton mince and mix well. Cover and cook for 5-10 minutes on medium heat.
4. Add red chilli powder, coriander powder, remaining turmeric powder, cumin powder, meat masala powder and 2 tbsps coriander leaves and mix well.
5. Cover and cook till the oil separates and the mutton mince is tender. Add cooked liver and remaining coriander leaves and mix well.
6. Switch off the heat and add lemon juice and mix well.
7. Keep a portion of this mixture on each serving plate and serve hot with lemon wedges, chopped onions and pavs.