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

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

Keema Kaleji

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

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?

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

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

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

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

Course Main

Cuisine Bengali, Indian

Keyword choddo shak recipe debjanir rannaghar, Keema Kaleji Recipe, Keema Kalija Recipe, Mutton Keema Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 Portions

Calories 521kcal

Author Debjani Chatterjee Alam

Cost Rs 500

Ingredients

• 250 g mutton mincemeat
• 250 g mutton liver
• 50 g Mutton fat
• 2 Onion
• 3 Tomatoes
• 1 Tbsp. chopped Green chilies
• 1 Tbsp. Ginger julienne
• ½ bunch 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

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

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Instructions

Marinating Keema aka Mincemeat

• 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.
• 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 Tsp. Salt and mix it properly.
• Keep it marinated for 20 minutes.

Spice-mix

• 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.
• Mix properly to make a thick paste.

Cooking Process

• Chop Onions roughly.
• Cut one tomato and make a paste with another.
• Heat 4 Tbsp. 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 Tbsp. chopped Green Chilies.
• Add 1 Tbsp. 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 mincemeat 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 Tbsp. Kasuri Methi.
• Add 1 Tbsp. 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 Tsp. Kasoori Methi.
• Add 1 Tbsp. 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

Nutrition

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

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.

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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.

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