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.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Iron-boosting Keema Kaleji with soft butter naan. A perfectly spiced, protein-packed comfort food you'll love!
This mughlai dish is perfect for lunch. With 1070.02 calories and 45.24g 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.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
