Keema Kaleji
Find easy and simple Keema Kaleji Recipe with a fusion of traditional and contemporary flavors. Keema Kaleji is a common dish to find in Mughlai Recipes category. Enhance your cooking journey and enjoy creating Keema Kaleji recipe with available user-friendly instructions in English Recipes.
Ingredients
250 grams mincemeat or Keema
250 grams kidney or liver 250 grams onions (minced)
1 piece ginger
6 flakes garlic
1/2 cup ghee
1 little milk
1 tblsp each of powdered cumin and coriander seeds
1 tsp turmeric powder
salt and chilli powder to taste
100 grams tomatoes
150 grams curd (beaten)
6 sliced mint leaves
4 hard-boiled eggs (shelled and halved)
1 tblsp garam masala
a large handful of sliced coriander leaves
How to make Keema Kaleji
Method
Grind the onion, ginger and garlic to a paste.
Heat the ghee and fry the paste, sprinkling a little milk now and then till it turns golden.
Add the Keema (mincemeat) and kidney or liver.
Cover tight and cook over a slow fire till completely dry.
Then fry to a rich red color, and add the cumin, coriander, turmeric, salt and chilli powder, along with tomatoes, curd and mint.
Cover tight and continue cooking over a slow fire till the mutton is tender and almost dry.
Remove into a serving dish and arrange the egg halves on top.
Sprinkle the garam masala all over, along with the fresh coriander leaves.
Serve hot.