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Easiest Way to Make Perfect Keema kaleji curry

Keema kaleji curry. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. Mutton Keema Kaleji is a creamy curry dish prepared with a basic ingredient, Kaleji, the liver of the goat which is minced and cooked with various Indian spices and Curd to give that special creamy taste. Keema Kaleji is a contemporary mutton dish loved by many across the world.

Keema kaleji curry Keema Kaleji is one of the most adored dishes that are cooked in Hyderabadi cuisine. It is full of scrumptious, strong flavours and the most dominant flavour is red chilli powder. It is usually slow-cooked on low heat for long hours. You can cook Keema kaleji curry using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Keema kaleji curry

  1. Prepare 250 gms of minced mutton.
  2. Prepare 250 gms of mutton liver chunks.
  3. It's 2-3 of onions finely chopped.
  4. It's 1 tbsp of ginger garlic paste.
  5. It's 2 of green chillies finely chopped.
  6. You need 2 spoons of curd.
  7. Prepare 2 of bay leaves.
  8. You need 1 stick of Cinnamon Small.
  9. You need 2-3 of cloves.
  10. You need 1/2 tsp of cumin seeds.
  11. It's 1 tsp of Kashmiri red chilli powder.
  12. Prepare 1 tsp of coriander powder.
  13. You need 1/2 tsp of turmeric powder.
  14. You need 1/2 of cumin powder.
  15. You need 1 of garam masala.
  16. You need 3-4 tsp of fresh coriander leaves finely chopped.
  17. You need 2 tsp of lemon juice.
  18. It's As per taste of Salt.
  19. It's 3-4 tbsp of Oil.

That is when real flavours come out. Bhuna Keema Kaleji (Minced Meat with Liver Curry) Liver is cooked with minced goat meat and spices. Keema Kaleji is a curry made of minced meat and liver. Not very rich but very very rewarding.

Keema kaleji curry instructions

  1. Wash and rinse both keema and kaleji under running water..
  2. Heat oil in a thick-bottomed wok. Add cumin seeds, cloves, bay leaves and cinnamon stick. Fry till they turn slightly darker..
  3. Add onions,green chillies. Stir it. Add ginger garlic paste. Saute for 2-3 minutes. Add all spices and curd. Mix well. Stir continuesly..
  4. Add minced mutton and liver chunks. Fry for 3-4 minutes on medium -high heat. Add one cup water. Cover the lid and cook it on low heat for 15-20 minutes until it cooked well..
  5. Turn off the flame Add lemon juice, mix it..
  6. Transfer it in a serving bowl. Garnish with coriander leaves..

Especially if you love livers, this one is definitely for you. Keema Kaleji We haven't really cooked much food from the Indian subcontinent if we're honest. We love Indian food but the furthest we've gotten is creating curries from scratch and playing around with home-ground spice blends - which is a pretty good start! Keema Kaleji is mutton mince slow cooked along with liver chunks that makes an amazing side dish with chapatis and rice. Whole spices like bay leaf, cloves, cardamom, pepper cinnamon sticks and mace are ground to give it the rich Indian flavour to the dish.

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