Keema Kaleji | Sanjeev Kapoor Khazana

Delicious minced mutton along with mutton liver cooked in lip-smacking masalas and served with pav.
KEEMA KALEJI

Ingredients

250 gms mutton mince (keema)
150 gms mutton liver (kaleji), cut into small cubes
1 tsp turmeric powder
1 tbsp oil
1 tbsp butter
2 green chillies, chopped
2 medium onions, chopped + to serve
1 tbsp ginger-garlic paste
2 medium tomatoes, chopped
Salt to taste
2 tsps red chilli powder
2 tsps coriander powder
1 tsp cumin powder
1 tbsp meat masala powder
½ bunch coriander, chopped
1 tbsp lemon juice
Lemon wedge to serve
Pavs to serve

Method

1. Clean, wash and boil the liver in water with ½ tsp turmeric powder. Cook for 5 minutes. Drain cooked liver and set aside
2. Heat oil and butter in a non-stick pan, add green chilli, onion and ginger-garlic paste. Sauté till onions turn slightly brown.
3. Add tomatoes and salt in pan. Sauté till tomatoes turn pulpy.
4. Add mutton mince and mix well. Cover and cook for 5-10 minutes on medium heat.
5. Add red chilli powder, coriander powder, remaining turmeric powder, cumin powder, meat masala powder and half of the coriander. Mix well. Cover and cook till the oil get separated or mutton mince is tender.
6. Add cooked liver, remaining coriander and mix well.
7. Switch off the heat and add lemon juice. Mix well and set aside.
8. Serve hot with lemon wedges, chopped onions and pavs.

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Cuisine - Mumbai

Course - starter

Dish - starter