How to make Keema Kaleji - SK Khazana -
This is a popular Mumbai street food which attracts people in droves
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Mutton liver (kaleji)
Cuisine : Mumbai
Course : Snacks and Starters
For more recipes related to Keema Kaleji - SK Khazana checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Veg Sliders Veggie Burger Kathal Ke Shaami Kathal ke Kebab
Keema Kaleji - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Keema Kaleji - SK Khazana Recipe
Mutton mince (keema) 200 grams
Mutton liver (kaleji) cut into small cubes 150 grams
Turmeric powder 1 teaspoon
Oil 1 tablespoon
Butter 1 tablespoon
Green chillies chopped 2
Medium onions chopped 2 + to garnish
Ginger-garlic paste 1 tablespoon
Medium tomatoes chopped 2
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Meat masala powder 1 tablespoon
Fresh coriander leaves chopped 4 tablespoons
Lemon juice 1 tablespoon
Lemon wedges to garnish
Pavs to serve
Method
Step 1
Heat 2 cups water in a non-stick pan, add ½ tsp turmeric powder, add mutton liver and cook for 5 minutes on medium heat. Drain and set aside.
Step 2
Heat oil and butter in a non-stick pan, add green chillies, onions and ginger-garlic paste, mix and sauté till onions are lightly browned.
Step 3
Add tomatoes and salt, mix well. Add mutton mince and mix well. Cover and cook for 5-10 minutes on medium heat.
Step 4
Add red chilli powder, coriander powder, remaining turmeric powder, cumin powder, meat masala powder and 2 tbsps coriander leaves and mix well.
Step 5
Cover and cook till the oil separates and mutton mince is tender. Add cooked liver and remaining coriander leaves and mix well.
Step 6
Switch off the heat and add lemon juice and mix well.
Step 7
Keep a portion of this mixture on each serving plate and serve hot with lemon wedges, chopped onions and pavs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
