Keema Kaleji aka Keema Kalija! Loads of mutton mince (Keema), mutton liver, selected spices, and slow cooking- the result is heavenly!
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- Keema Kaleji
- Mutton Keema Recipes; this and that
- Bangali Keema Kalija
- Keema Kalija Recipe Video
- Keema Kalija: Frequently Asked Questions
- Variations
- Top tip
- Recipe Card
- Have you tried the Keema Kalija recipe from Debjanir Rannaghar!
- Related Recipes
- Pairing
- Here's the Perfect Keema Kaleji Recipe Pin for your Pinterest Board!
Keema Kaleji
The perfect balance of chunky mutton mince, aka Keema, and mutton liver; the spicy flavor makes Keema Kaleji an amazing meat-based side dish. A few fresh rotis with this mince and liver curry, and the dinner is sorted. If it is planned for lunch, I just make a big batch of plain rice to go with it. Did I mention that the leftovers are heavenly with bread?
Mutton Keema Recipes; this and that
Oh, Keema is a favorite, and I cook different items using mutton mince. In fact, I prefer it over curry-cut mutton. Not that I/ we don't crave Mangshor Jhol or Kosha Mangsh, however, at least keema limits the portion size, and that matters! So you can get to see the recipe of Keema Matar (Mutton mince cooked with green peas) here! Bengali Keema Curry a.k.a Mutton Mince Curry with Potato Chunks is also here. Last but not least, Bengali Mete Chorchori (Mutton Liver side with Potato chunks) recipe is here as well.
Bangali Keema Kalija
While Mete is the common term in Bengali for the liver, they call it Kolija, aka Kalija, in my in-laws. In North India (or Hindi-speaking states), liver is known as Kaleji. I was actually confused with the name for this post; whether to select Keema Kaleji or Keema Kalija, or Keema Meter Torkari?
The recipe is inspired by both the Keema Kolija recipe that comes from my in-laws and also the North Indian dhaba-style Keema Kaleji recipe. I prefer to add Kasoori Methi, which, for sure, is a North-Indian influence.
Keema Kalija Recipe Video
Keema Kalija: Frequently Asked Questions
Why not? Your food; your choice. The only thing is I have shared the recipe keeping in mind the cooking time for Mutton Liver and Mutton Keema. If you are using chicken, you need to reduce the cooking time.
Well, it is your choice. I prefer the slow-cooking process; frying the ingredients on a slow flame, and the perfect texture.
I prefer to cook spicy Keema Kalija. If you prefer moderately spicy, reduce the chili, and voila.
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Chicken version - substitute mutton keema and mutton liver with chicken keema and chicken liver, respectively, and reduce the cooking time
- Kid-friendly - add a few chunks of potato; reduce chili pepper.
Top tip
Slow cooking is the key to cooking delicious Keema Kalija!
Recipe Card
Keema Kaleji | Keema Kalija recipe | Indian mutton mince and mutton liver curry
Ingredients
- 250 g mutton mince / Keema
- 250 g mutton liver
- 50 g Mutton fat
- 2 Onion
- 3 Tomatoes
- 1 tablespoon chopped Green chilies
- 1 tablespoon Ginger julienne
- ½ bunch Coriander leaves
- ½ teaspoon Kasoori Methi
- 1 tablespoon Sugar
- 4 tablespoon Mustard Oil
- 1 tablespoon Ghee
Spices to marinate mutton mince / keema
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
Spices to marinate mutton liver
- 1 teaspoon Salt
Spice-mix
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 2 tablespoon Ginger Paste
- 2 tablespoon Garlic Paste
Tempering
- 1 Cinnamon stick
- 6 Cloves
- 4 Green Cardamom
- 3 Dry Red Chilies
Instructions
Marinating Keema aka Mince
- Take 250g mutton mince aka keema and marinate it with 1 teaspoon Turmeric Powder, 1 teaspoon Kashmiri Red Chilli Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder, and 1 teaspoon Salt.
- Keep the marinated keema at room temperature for 30 minutes before cooking.
Marinating Kalija aka liver
- Take 250g of mutton liver and cut it into small chunks.
- Please refer to the recipe video for size.
- Transfer the kalija aka mete to a bowl.
- Add 1 teaspoon Salt and mix it properly.
- Keep it marinated for 20 minutes.
Spice-mix
- In a bowl, take 1 teaspoon Turmeric Powder, 1 teaspoon Kashmiri Red Chili Powder, 1 teaspoon Cumin Powder, 1 teaspoon Coriander Powder,½ teaspoon Salt, 2 tablespoon Ginger Paste, and 2 tablespoon Garlic Paste as well.
- Mix properly to make a thick paste.
Cooking Process
- Chop Onions roughly.
- Cut one tomato and make a paste with another.
- Heat 4 tablespoon Mustard Oil in a deep-bottom pan.
- Temper this oil with 3-inch cinnamon, 6 cloves, and also 4 green cardamoms.
- Add 3 Dry Red Chillies as well.
- Fry for 30 seconds until the aroma comes.
- Now add 1 cup chopped Onion (2 big onions).
- Fry for 1 minute and add marinated mutton liver.
- Saute on high flame till the liver changes color.
- It will take around 2 minutes.
- Now strain the fried liver chunks from the pan; the onion will be there in the pan though.
- While straining naturally the liver will be strained with a few chunks of onion.
- Now add 1 chopped Tomato Mix and cook for a minute.
- While cooking the tomato, add the spice mix Mix.
- Cook for a minute.
- Now add ½ cup Tomato Puree (from 1 Tomato).
- Mix and cook on medium flame.
- Cover with a lid and cook for 5 minutes.
- Open the lid and stir in between to avoid burning.
- Now add 50g of chopped mutton fat.
- Adding Chorbi aka Mutton fat is completely optional; however, must add if you wish to make Keema Kalija more flavorful.
- Now add 1 tablespoon chopped Green Chilies.
- Add 1 tablespoon Ginger Julienne as well.
- Mix everything properly while keeping the flame medium.
- Add a little water while "Bhunoying" (frying).
- Keep cooking till the fat soften.
- Now add marinated keema and mix it properly.
- Now cover with a lid and cook on a slow flame.
- Open the lid after 5 minutes.
- By this time the meat will release moisture.
- Now add chopped coriander leaves (½ bunch, roughly chopped).
- Add 1 tablespoon Kasuri Methi.
- Add 1 tablespoon Sugar as well when you see the mixture start releasing oil from the edges.
- Mix and cover and cook for 10 minutes.
- Add 1 cup of water and cook.
- You need to cook till the water evaporates.
- Now add fried Mutton Liver.
- Mix thoroughly and cook for 2 minutes.
- Add 2 cups of water and bring it to boil after covering with a lid Open after 5 minutes.
- Now add ½ teaspoon Kasoori Methi.
- Add 1 tablespoon Ghee and give a proper mix.
- On high flame cook for 5 minutes till the oil started floating on the top!
Serving
- The process though a bit tiresome however the dish is worth all the effort!
- Give the Keema Kalija rest for 10 minutes before serving
Video
Nutrition
Have you tried the Keema Kalija recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Related Recipes
Pairing
Here's the Perfect Keema Kaleji Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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