The Keema Kaleji Recipe

Step 1 – The Keema Kaleji Marinade

Marinate 1 kg mutton keema and 500 g mutton liver with the following ingredients

2 Tbsp Salt

4 Tbsp Chili Powder

1 Tbsp Coriander Powder

1 Tbsp Oil

3 Scoops of Curd

2 Tbsp Ginger Garlic Paste

Few Mint leaves

Mix them well and set aside for at least an hour ( Preferably marinate overnight ).

Step 2 – Cooking the Meat

Transfer the marinade to a Pressure Cooker and let it cook for 2 – 3 whistles. Switch off the flame and let it steam off.

Step 3

In an open pan, add 3 Tbsp of Oil, few cloves, cardamom seeds, cinnamon sticks, bay leafs and curry leaves. Let them splutter and add 4 – 5 chopped onions.

Also add 4 chopped green chillies, a pinch of salt, 1 Tbsp ginger garlic paste and saute till the onions start to turn translucent. Now add cashew nuts & poppy seeds paste to this ( Optional ) . Continue on medium flame for 10 minutes till the mixture is cooked i.e when you see oil floating on top.

Add the cooked meat and check for taste. Adjust salt / chili powder accordingly.

Continue cooking on slow flame till the consistency of gravy is to your liking.

Step 4

Add 2 Tbsp of Garam Masala and a few coriander leaves.

Switch off the flame, close the lid and let it rest for 10 minutes. Then, Its ready to serve !!!

Best accompanied with rice or roti.

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