Keema Kaleji | Keema Kalija | Indian mutton mincemeat and mutton liver curry

Marinating Keema aka Mincemeat

1. Take 250g mutton mincemeat aka keema and marinate it with  1 Tsp. Turmeric Powder, 1 Tsp. Kashmiri Red Chilli Powder, 1 Tsp. Cumin Powder, 1 Tsp. Coriander Powder and also 1 Tsp. Salt.
2. Keep the marinated keema at room temperature for 30 minutes before cooking.

Marinating Kalija aka liver

1. Take 250g of mutton liver and cut it into small chunks.
2. Please refer to the recipe video for size.
3. Transfer the kalija aka mete to a bowl.
4. Add 1 Tsp. Salt and mix it properly.
5. Keep it marinated for 20 minutes.

Spice-mix

1. In a bowl take 1 Tsp. Turmeric Powder, 1 Tsp. Kashmiri Red Chili Powder, 1 Tsp. Cumin Powder, 1 Tsp. Coriander Powder,½ Tsp. Salt, 2 Tbsp. Ginger Paste, and  2 Tbsp. Garlic Paste as well.
2. Mix properly to make a thick paste.

Cooking Process

1. Chop Onions roughly.
2. Cut one tomato and make a paste with another.
3. Heat 4 Tbsp. Mustard Oil in a  deep-bottom pan.
4. Temper this oil with 3-inch cinnamon, 6 cloves, and also 4 green cardamoms.
5. Add 3 Dry Red Chillies as well.
6. Fry for 30 seconds until the aroma comes.
7. Now add 1 cup chopped Onion (2 big onions).
8. Fry for 1 minute and add marinated mutton liver.
9. Saute on high flame till the liver changes color.
10. It will take around 2 minutes.
11. Now strain the fried liver chunks from the pan; the onion will be there in the pan though.
12. While straining naturally the liver will be strained with a few chunks of onion.
13. Now add 1 chopped Tomato Mix and cook for a minute.
14. While cooking the tomato, add the spice mix Mix.
15. Cook for a minute.
16. Now add ½ cup Tomato Puree (from 1 Tomato).
17. Mix and cook on medium flame.
18. Cover with a lid and cook for 5 minutes.
19. Open the lid and stir in between to avoid burning.
20. Now add 50g of chopped mutton fat.
21. Adding Chorbi aka Mutton fat is completely optional; however, must add if you wish to make Keema Kalija more flavorful.
22. Now add 1 Tbsp. chopped Green Chilies.
23. Add 1 Tbsp. Ginger Julienne as well.
24. Mix everything properly while keeping the flame medium.
25. Add a little water while "Bhunoying" (frying).
26. Keep cooking till the fat soften.
27. Now add marinated mincemeat and mix it properly.
28. Now cover with a lid and cook on a slow flame.
29. Open the lid after 5 minutes.
30. By this time the meat will release moisture.
31. Now add chopped coriander leaves (½ bunch, roughly chopped).
32. Add 1 Tbsp. Kasuri Methi.
33. Add 1 Tbsp. Sugar as well when you see the mixture start releasing oil from the edges.
34. Mix and cover and cook for 10 minutes.
35. Add 1 cup of water and cook.
36. You need to cook till the water evaporates.
37. Now add fried Mutton Liver.
38. Mix thoroughly and cook for 2 minutes.
39. Add 2 cups of water and bring it to boil after covering with a lid Open after 5 minutes.
40. Now add ½ Tsp. Kasoori Methi.
41. Add 1 Tbsp. Ghee and give a proper mix.
42. On high flame cook for 5 minutes till the oil started floating on the top!

Serving

1. The process though a bit tiresome however the dish is worth all the effort!
2. Give the Keema Kalija rest for 10 minutes before serving