Keema Kaleji Recipe Mutton Mince Liver Curry Whiskaffair

on Jan 07, 2021, Updated Nov 28, 2023 You can also try some of my favorite keema recipes: Chicken Keema Masala, Methi Keema, Keema Paratha, Keema Naan, Mutton Keema Samosa, and Chicken Cheese Samosa. Ask anyone from the Mathur community about their favorite mutton dish, and chances are many people will answer Keema Kaleji. Mathur community is known for its love of non-veg food, especially mutton. Be it parties, get-togethers, marriages, or festivals, mutton is served respectively. This keema kaleji was made very frequently in my parents’ house. It was sometimes slightly dry and served as a snack with drinks, and other times, it was served as a thick curry to be mopped with Kashmiri roti or bakarkhani. In this post, I am sharing my mom’s recipe. Serve it with any Indian bread for an indulgent meal!

About Keema Kaleji

Keema is a Hindi term used for minced mutton and kaleji for the liver. Keema Kaleji is a delicious dish made using mutton mince and liver. This recipe can be made in a traditional stovetop pressure cooker or an instant pot. I share both methods in the post below. Choose the one that suits you best. I made this curry in my 3-quart instant pot (or 3-liter pressure cooker). If you’re scaling up, use a bigger instant pot (or pressure cooker). The cooking time will remain the same. You can also substitute mutton keema for lamb keema or chicken keema. The cooking time will be shorter for chicken keema. If using packaged mince, there is no need to rinse it, but if you are getting it from a butcher shop, wash it well before using it in the recipe. To wash the mince, add it to a mesh strainer and run it under running water. Keep rubbing it with your hand while washing. Drain the water very well and then use it. Kaleji (Liver) – Soak mutton kaleji in milk to remove any trace of the animal’s bodily fluids. This is a necessary step that you should follow. Oil and Ghee – I have used a combination of oil and ghee, which gives the curry a nice flavor. Spice Powders – You will need basic Indian spices like Kashmiri red chili powder, turmeric powder, coriander powder, and garam masala powder. Tomato Puree – Tomato puree gives a nice tartness to the recipe. I like to use canned tomato puree as it is more concentrated than homemade puree. Green Chilies – Adjust the green chilies as per your liking. Others – Some basic ingredients required are black cardamom (badi elaichi), red onions, ginger-garlic paste, salt, lime juice, and cilantro (fresh coriander leaves). Add some crushed fried onions for a richer taste. You can also add some saffron soaked in water. Soak the pieces in 1 cup of milk and keep aside for 20 minutes. Drain the milk and wash the kaleji well. This process will remove any bitterness from the kaleji. Once the oil is hot, add 3-4 crushed black cardamoms and fry for 3-4 seconds. Add 1 and ½ cups of chopped red onions and cook until they turn light brown (8-10 minutes), stirring frequently. Add 2 teaspoon ginger and garlic paste and cook till onions are golden brown (5-6 minutes). Now add the kaleji to the cooker and cook for 3-4 minutes. Add 500 g of mutton keema and cook for another 3-4 minutes. Now add the following ingredients and mix well. Cook for 2-3 minutes.

3-4 green chilies (slit into half) 3 teaspoon coriander powder 2 teaspoon Kashmiri red chili powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder 1 teaspoon salt

Now add 1 cup of water and mix well. Close the lid of the cooker. Cook for one whistle on high heat. Reduce the heat to low and cook for 10 minutes. Remove the cooker from heat, let the pressure release naturally, and then open the lid. Add more water if the gravy looks thick, and cook for some time. Check for salt and add more if required. Add 1 teaspoon lime juice and mix well. Garnish with chopped cilantro and serve hot with rice or phulka. Close the lid of the IP and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 20 minutes on HIGH PRESSURE. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the IP. Release the remaining pressure manually and open the lid of the IP. Add more water if the gravy looks thick, and cook for SAUTE or some time. Check for salt and add more if required. Add 1 teaspoon lime juice and mix well. Garnish with chopped cilantro and serve hot with rice or phulka.