Why is my liver turning hard and grainy?

That usually happens from overcooking. Liver needs only a few minutes, especially when cut small and cooked uncovered in a hot masala.

Can I make keema kaleji ahead of time?

Yes, but it is best made only a few hours ahead or a day in advance. Reheat gently so the liver does not toughen.

Should this dish be dry or have gravy?

It should be semi-dry. The masala should coat the keema and liver rather than become a loose curry.

What can I serve with keema kaleji?

It goes very well with roti, naan, paratha, or a small portion of plain rice that balances the rich, spiced meat.

Can I use goat liver instead of mutton liver?

Yes, goat liver works well and is commonly used in similar dishes. Just keep the pieces small and avoid overcooking it.

Home / Recipes / north_indian / Keema Kaleji

north_indianMediumnon vegetariangluten freedairy freenut free

Keema Kaleji

RATING

4.6/5(85)

TASTE SCORE

9/10

A robust North Indian-style dish where minced mutton and tender liver cook together with onions, tomatoes, ginger, garlic, and warm spices. It turns rich, deeply savory, and slightly spicy, making a small but satisfying meal companion.

PREP

20m

COOK

35m

SERVES

1 KATORI

465 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Prepare the keema and kaleji.
1.Wash the mutton liver quickly and drain it very well.
2.Cut the liver into small bite-size pieces for even cooking.
3.Keep the mutton mince ready and break up any clumps with a spoon.
TIPKeep the liver pieces small and cook them only until just done so they stay tender.
saute · ~8 min
Cook the onions and whole spices.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.
3.Add chopped onion and cook until lightly golden, 6 to 7 minutes.
4.Add green chili and mix for 30 seconds.
saute · ~7 min
Make the masala base.
1.Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.
2.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, and salt.
4.Mix well and cook the masala until the oil starts to show at the edges.
TIPCook the tomatoes down fully before adding the meat so the dish tastes rounded, not sharp.
saute · ~8 min
Brown the keema.
Add the mutton mince and cook over medium-high heat, breaking it up well. Stir often until the mince changes color and starts looking crumbly and lightly browned.
simmer · ~12 min
Cook the keema until nearly done.
Pour in water, mix, and cover the pan. Cook on low heat until the mince is almost cooked and the liquid reduces, stirring once or twice.
TIPDo not add too much water; Keema Kaleji should finish semi-dry, not gravy-like.
saute · ~7 min
Add the kaleji and finish the dish.
1.Add the liver pieces to the pan and mix gently with the keema.
2.Cook uncovered on medium heat for 5 to 7 minutes, stirring gently now and then.
3.Add garam masala and cook until the liver is just cooked and the masala clings to the meat.
TIPAvoid overcooking the liver or it will turn grainy and firm.
garnish · ~1 min
Finish with coriander leaves and lemon juice.
serve
Serve hot.
Spoon the Keema Kaleji into bowls and serve hot as part of a meal with roti, naan, or a small portion of rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the liver thoroughly after washing so it sears instead of steaming in the masala.
2
Brown the keema well before covering; that crumbly, lightly roasted stage adds much deeper flavor.
3
Add the liver only after the mince is nearly done, so both meats finish tender at the same time.
4
Cook the liver just until it loses its raw look and feels springy; overcooking makes it grainy.
5
Keep the final texture semi-dry, with masala clinging to the meat rather than pooling in the pan.
6
Finish the lemon juice off the heat or at the very end to keep its brightness noticeable.
7
This dish reheats best gently on low heat with a splash of water, so the liver does not toughen.