Is Keema Kaleji healthy?

It can be part of a balanced diet. Mutton liver is an excellent source of iron, Vitamin A, and B vitamins. The dish is high in protein. However, it is also rich in cholesterol and saturated fats from the red meat and ghee, so it should be consumed in moderation.

How many calories are in one serving of Keema Kaleji?

One serving (approximately 1 cup or 285g) of Keema Kaleji contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.

My curd always curdles. How can I prevent this?

To prevent curdling, ensure the curd is at room temperature and whisked until completely smooth. Always lower the heat to the minimum before adding it, and stir continuously for a few minutes until it's fully incorporated into the masala.

Can I make this dish without liver?

Yes, you can. If you omit the liver, you will be making a classic Keema Masala. Simply skip the blanching step and follow the rest of the recipe with just the minced meat.

What can I serve with Keema Kaleji?

It pairs wonderfully with Indian breads like naan, tandoori roti, or paratha. It also goes well with steamed basmati rice or a simple pulao.

How long can I store leftovers?

Leftover Keema Kaleji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. The flavors often deepen and taste even better the next day.

Home / Recipes / mughlai / Keema Kaleji

mughlaiMediumnon vegetariangluten freenut freesoy free

Keema Kaleji

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

20m

COOK

50m

SERVES

1 CUP

615 cal

SERVINGS

INSTRUCTIONS

6 steps. 50 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Liver
- b.Wash the mutton liver pieces thoroughly. In a small pot, bring 2 cups of water to a rolling boil.
- c.Add 0.25 tsp of turmeric powder and 0.5 tsp of salt to the boiling water.
- d.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.
- e.Immediately drain the liver using a colander and set it aside. Do not rinse.
2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until they release their aroma.
- d.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.
- e.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3
Step 3
- a.Build the Masala Base
- b.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.
- c.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
Step 4
- a.Cook the Keema
- b.Add the mutton keema to the pan. Increase the heat to medium-high.
- c.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.
- d.The moisture from the keema should evaporate, and it should be well-integrated with the masala.
5
Step 5
- a.Incorporate Curd, Liver, and Simmer
- b.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.
- c.Gently fold in the blanched liver pieces and the salt. Sauté for 2 minutes, ensuring the liver is coated in the masala.
- d.Pour in 1 cup of hot water. Stir well and bring the curry to a gentle boil.
- e.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
Step 6
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and stir it in.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Let the Keema Kaleji rest, covered, for 5-10 minutes to allow the flavors to meld.
- e.Serve hot with naan, roti, or steamed basmati rice.

PRO TIPS

What to keep in mind.

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

1
Do not overcook the liver. Adding it towards the end of the cooking process ensures it remains tender and succulent.
2
The browning of the onions (bhuno) is the most critical step for developing the deep, rich flavor and color of this Mughlai dish. Be patient.
3
Always add curd on the lowest possible heat and stir continuously to prevent it from splitting, which would ruin the texture of the gravy.
4
Using hot water for the gravy helps maintain the cooking temperature and ensures the meat stays tender.
5
For a richer flavor, you can marinate the keema with a little ginger-garlic paste, salt, and turmeric for 30 minutes before cooking.

RECIPE VARIATIONS

Adapt it for your goals.

Spicier Version

Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.

Creamier Gravy

For a richer, creamier texture, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.

Chicken Version

You can substitute mutton with chicken mince and chicken liver. Reduce the final simmering time to 10-12 minutes as chicken cooks faster.

With Peas

Add half a cup of green peas (matar) along with the hot water to make Keema Matar Kaleji. It adds a touch of sweetness and texture.

HEALTH BENEFITS

Why this is on our healthy list.

iron

Excellent Source of Iron

Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body and is crucial for preventing iron-deficiency anemia and boosting energy levels.

protein

High in Protein

Both the minced mutton and liver provide high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.

vitamin_b

Rich in B Vitamins

Liver is a powerhouse of B vitamins, especially Vitamin B12, which is vital for nerve function, red blood cell formation, and DNA synthesis.

immunity

Boosts Immunity

The spices used, such as turmeric, ginger, and garlic, contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.

QUESTIONS?

Frequently asked questions

Keema Kaleji is a classic Mughlai dish made from minced meat (keema) and liver (kaleji) cooked in a rich and aromatic gravy of onions, tomatoes, yogurt, and various spices.

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american·25 min·615 cal

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Keema Kaleji

For 4 servings

6 steps. 50 minutes total.

Step 1

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