Go Back Email Link
–+ servings
%keema kalija recipe debjanir rannaghar
Print Pin
No ratings yet

Keema Kaleji | Keema Kalija recipe | Indian mutton mince and mutton liver curry

Keema Kaleji aka Keema Kalija! Loads of mutton mince, mutton liver, selected spices, and slow-cooking- the 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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Portions
Calories 521kcal
Author Debjani Chatterjee Alam
Cost Rs 500

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

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
QR Code linking back to recipe