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Keema Kaleji - SK Khazana

This is a popular Mumbai street food which attracts people in droves This is a Sanjeev Kapoor exclusive recipe.

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Keema Kaleji - SK Khazana

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Main Ingredients Mutton mince (keema), Mutton liver (kaleji)
Cuisine Mumbai
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Keema Kaleji - SK Khazana

  • 200 grams Mutton mince (keema)
  • 150 grams Mutton liver (kaleji) cut into small cubes
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Oil
  • 1 tablespoon Butter
  • 2 Green chillies chopped
  • 2 + to garnish Medium onions chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 Medium tomatoes chopped
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1 tablespoon Meat masala powder
  • 4 tablespoons Fresh coriander leaves chopped
  • 1 tablespoon Lemon juice
  • to garnish Lemon wedges
  • to serve Pavs

Method

  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.
  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.
  3. Add tomatoes and salt, mix well. Add mutton mince and mix well. Cover and cook for 5-10 minutes on medium heat.
  4. Add red chilli powder, coriander powder, remaining turmeric powder, cumin powder, meat masala powder and 2 tbsps coriander leaves and mix well.
  5. Cover and cook till the oil separates and mutton mince is tender. Add cooked liver and remaining coriander leaves and mix well.
  6. Switch off the heat and add lemon juice and mix well.
  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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