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To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.

Keema Kaleji


keema kaleji is originally Awadhi side dish but popular among bhojpuries also. Keema kaleji prepared from keema (mutton) liver cooked with onions and Indian spices).

recipe image


At a glance
Indian (India)
Cooking Method
4 persons

* Minced (lamb)mutton-250g.
* lamb liver-250 cut into small pieces
* Onions-4 medium-sizedĀ  chopped
* Garlic -10 clove
* Ginger -1''
* Cumin seeds-1 tsp
* Coriander powder-2 tbs
* Black pepper-1 tsp
* Black cardamom-2
* Small cardamom-4
* Cloves-3 to 4
* Cinnamon-1/2"
* Sahjeera(caraway seed)-1/2tsp
* Red chilly powder-to taste
* Turmeric powder-1tsp
* Salt to taste
* Tomatoes-2 chopped fine
* Curd-1tbs
* Bay leaf-2
* Chopped coriander leaves to garnish
* Desi ghee-1tsp for garnish
* Cooking oil-2 and 1/2 tbs


* For masala paste grind ginger,garlic,black pepper,cumin seed,Cinnamon,cardamoms,cloves,with water in a grinder,add coriander powder,turmeric powder,red chilly powder with little water to make smooth paste.
* In a bowl mix minced mutton ,liver,curd salt,half of chopped onion,and masala.mix well and keep for merinating
* mean while heat the cooking oil in a cooker, on medium heat.
* Add the caraway seeds(sahjeera) and bay leaf fry and. add the rest of chopped onions now. Fry till they turn golden colour.
* Add marinated keema fry for 1 minute then add chopped tomatoes.
* Cover the lid and pressure cook for 5 minutes(around 1 whistle)Then remove from fire
* When it cool open the lid and fry till oil seperates and Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes
* Garnish with desi ghee and chopped coriander leaves and serve with hot chapatis or parathas.

Additional Tips

If u want keema kaleji with gravy then add 1 cup of water and cook covered for 2 or 3 minutes in low flame.


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