A rich and hearty Mughlai curry featuring tender minced mutton and delicate pieces of liver, slow-cooked in a fragrant blend of whole spices, onions, and tomatoes. This classic dish is perfect with fresh naan or roti.
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
Protein-packed, aromatic Keema Kaleji with warm Tawa Roti and tangy onion salad – a quick and tasty meal!
This rajasthani dish is perfect for lunch. With 847.87 calories and 43.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
3 Green Cardamom Pods (Slightly crushed)
0.5 tsp Turmeric Powder (For the curry)
1.5 tsp Kashmiri Red Chili Powder (Adjust to spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.25 tsp Salt (For the curry, adjust to taste)
1 cup Hot Water (For the gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cups Water (For blanching liver)
Instructions
1
Prepare the Liver
Wash the mutton liver pieces thoroughly. In a small pot, bring 2 cups of water to a rolling boil.
Add 0.25 tsp of turmeric powder and 0.5 tsp of salt to the boiling water.
Carefully add the liver pieces and blanch for exactly 2 minutes. This step is crucial to remove the gamey smell and firm up the liver.
Immediately drain the liver using a colander and set it aside. Do not rinse.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. This 'bhuno' process is key to the dish's rich flavor.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3
Build the Masala Base
Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder. Stir for 30 seconds to toast them without burning.
Add the tomato puree. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
4
Cook the Keema
Add the mutton keema to the pan. Increase the heat to medium-high.
Using your spoon, break up any lumps of mince. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and is well-browned.
The moisture from the keema should evaporate, and it should be well-integrated with the masala.
5
Incorporate Curd, Liver, and Simmer
Reduce the heat to the absolute lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil separates from the masala again.
Gently fold in the blanched liver pieces and the salt. Sauté for 2 minutes, ensuring the liver is coated in the masala.
Pour in 1 cup of hot water. Stir well and bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the keema is tender and the gravy has reached your desired consistency.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and stir it in.
Garnish generously with freshly chopped coriander leaves.
Let the Keema Kaleji rest, covered, for 5-10 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
