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    Featured Post

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

    August 11, 2022 By Debjani Leave a Comment

    Jump to Recipe·Print Recipe

    Keema Kaleji aka Keema Kalija! Loads of mutton mincemeat, mutton liver, selected spices, and slow-cooking- the end result is heavenly!

    %keema kalija recipe debjanir rannaghar
    Jump to:
    • Keema Kaleji
    • Mutton Keema Recipes; this and that
    • Bangali Keema Kalija
    • Keema Kalija: Frequently Asked Questions
    • Variations
    • Recipe Card
    • Top tip
    • Keema Kalija Recipe Video
    • Have you tried the Keema Kalija recipe from Debjanir Rannaghar!
    • Here's the Perfect Keema Kaleji Recipe Pin for your Pinterest Board!

    Keema Kaleji

    %indian keema kalija recipe debjanir rannaghar

    The perfect balance of chunky mutton mincemeat aka Keema and mutton liver; the spicy flavor makes Keema Kaleji an amazing meat-based side dish. A few fresh rotis with this mincemeat 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 leftover is heavenly with bread?

    Mutton Keema Recipes; this and that

    %easy mutton keema kaleji recipe debjanir rannaghar

    Oh Keema is a favorite and I cook different items using mutton mincemeat. In fact, I prefer it over curry-cut mutton. Not that I/ we don't crave Mangshor Jhol or Kosha Mangsho however, at least keema limits the portion size, and that matters! So you can get to see the recipe of Keema Matar (Mutton mincemeat cooked with green peas) here! Bengali Keema Curry a.k.a Mutton Mincemeat 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?

    %mutton keema kaleji recipe debjanir rannaghar

    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: Frequently Asked Questions

    Could I use Chicken Keema and Chicken Liver to make Keema Kaleji?

    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.

    Can I cook this recipe in a pressure cooker?

    Well, it is your choice. I prefer the slow-cooking process; frying the ingredients on a slow flame and the perfect texture.

    How spicy is this recipe?

    I prefer to cook spicy Keema Kalija. If you prefer moderately spicy, reduce the chili, and voila.

    Variations

    %keema kaleji recipe debjanir rannaghar
    • 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.

    Print

    Recipe Card

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

    %keema kalija recipe debjanir rannaghar
    Print Recipe
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    Keema Kaleji aka Keema Kalija! Loads of mutton mincemeat, mutton liver, selected spices, and slow-cooking- the end result is heavenly!

    • Author: Debjani Chatterjee Alam
    • Prep Time: 15
    • Cook Time: 60
    • Total Time: 1 hour 15 minutes
    • Yield: 4 Portions 1x
    • Category: Main
    • Method: Cooking
    • Cuisine: Indian

    Ingredients

    Units Scale
    • 250g mutton mincemeat
    • 250g mutton liver
    • 50g Mutton fat
    • 2 Onion
    • 3 Tomatoes
    • 1 Tbsp. chopped Green chilies
    • 1 Tbsp. Ginger julienne
    • ½ bunch of Coriander leaves
    • ½ Tsp. Kasoori Methi
    • 1 Tbsp. Sugar
    • 4 Tbsp. Mustard Oil
    • 1 Tbsp. Ghee

    Spices to marinate mutton mincemeat

    • 1 Tsp. Turmeric Powder
    • 1 Tsp. Kashmiri Red Chili Powder
    • 1 Tsp. Cumin Powder
    • 1 Tsp. Coriander Powder
    • 1 Tsp. Salt

    Spices to marinate mutton liver

    • 1 Tsp. Salt

    Spice-mix

    • 1 Tsp. Turmeric Powder
    • 1 Tsp. Kashmiri Red Chili Powder
    • 1 Tsp. Cumin Powder
    • 1 Tsp. Coriander Powder
    • 1 Tsp. Salt
    • 2 Tbsp. Ginger Paste
    • 2 Tbsp. Garlic Paste

    Tempering

    • 3-inch Cinnamon stick
    • 6 Cloves
    • 4 Green Cardamom
    • 3 Dry Red Chilies

    Instructions

    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

    Nutrition

    • Serving Size: 150g
    • Calories: 521
    • Sugar: 6.4g
    • Sodium: 1238mg
    • Fat: 37.7g
    • Saturated Fat: 9.5g
    • Carbohydrates: 16.2g
    • Fiber: 4.4g
    • Protein: 30.7g

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made! Also, you can use my hashtag #debjanirrannaghar over there!

    Recipe Card powered byTasty Recipes

    Top tip

    Slow-cooking is the key to cooking delicious Keema Kalija!

    Keema Kalija Recipe Video

    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 dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.

    Here's the Perfect Keema Kaleji Recipe Pin for your Pinterest Board!

    %Keema Kalija Recipe debjanir Rannaghar pinterest
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    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.

    Learn more about me →

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