Keema Kaleji Recipe (Mutton Mince and Liver in Spicy Curry)

Keema Kaleji is truly a gastronomical and very fashionable recipe created during mughal era, every part of the animal or offal was cleverly used in spicy rich curries and stir fries. 

We can find this dish served across five star and mughlai food speciality restaurants across Bengaluru and India. I enjoy this dish with roti or butter naan, we can also serve this curry with steam cooked rice, best curry recipe for winter.

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Ingredients to cook mutton:
500 Grams Mutton Mince
1/2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Ginger and Garlic Paste
Ingredients for curry:
250 Grams Mutton Liver
1 1/2 Large Onion (Finely chopped)
3 Dried Red Chillies
3 Green Chillies
1 Inch Ginger (Finely chopped)
4 Pods Garlic (Finely chopped)
3 Sprigs Coriander (Finely chopped)
1/2 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Tbsp Garam Masala
1/2 Tbsp Pav Bhaji Masala
Whole Spices: 2 Cloves, 2 Cardamom pods, 1 Inch Cinnamon, 1 Tbsp Cumin Seeds.
Sesame Oil
Salt as per taste
Coriander and Lime juice for garnish...

Please click the link to see how to prep and prepare liver for this recipe. I've cooked the liver for soup and used the liver in this recipe. mutton-liver-soup-mutton-eeral-soup.

Prep the mutton and liver ahead of time or the night before, this way it is easy to assemble later. In a pressure cooker add the bones first along with chilly powder, coriander powder, turmeric powder, ginger and garlic paste and 1 tsp salt add 1 1/2 cups water cover and place a whistle cook for 3 whistles or until the bones are cooked.

Once the pressure has reduced add the meat to the bone broth stir well cover and cook for 2 more whistles. Remove from flame and reserve.

If your preparing this night before allow the meat to cool completely place in airtight container and refrigerate until use.

Prepare the liver also the night before and store in the fridge until use.
Heat a wok on medium flame with 1 tbsp sesame oil once the oil starts to smoke add 1/2 chopped onion and dried red chillies fry until the onion turns light brown in color.

Transfer the fried onion to a mixerjar and grind to form a smooth paste a splash of water can be used to create a smooth paste.

Using the same wok add 2 tbsp sesame oil allow the oil to smoke. Add whole spices cloves, cumin, cinnamon and cardamom fry the spices until it splutters. Add the finely chopped onion fry till onion turns transparent.

Add the spice powders to the onion turmeric powder, chilly powder, coriander powder, pav bhaji masala, garam masala and ground onion paste fry all the ingredients until the raw flavor reduces.

Since the masala should not burn I have added splash of water and cooked until water surfaces on the sides.

Once the oil separates from the masala add the cooked meat and liver place on high flame allowing the moisture to reduce. Adjust salt after majority of moisture has reduced from the meat. 

Once the meat has combine with the spices and forms semi gravy switch off the flame garnish with lime juice and coriander serve hot with rice or roti...Enjoy😉
Disclaimer this is not authentic mughlai recipe. I have created this dish as per my taste preference.

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