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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.
For 4 servings
Prepare the Liver
Sauté Aromatics and Onions
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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.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 619.31 calories per serving with 35.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Base
Cook the Keema
Incorporate Curd, Liver, and Simmer
Finish and Serve
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
For a richer, creamier texture, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
You can substitute mutton with chicken mince and chicken liver. Reduce the final simmering time to 10-12 minutes as chicken cooks faster.
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.
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.
Both the minced mutton and liver provide high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
Liver is a powerhouse of B vitamins, especially Vitamin B12, which is vital for nerve function, red blood cell formation, and DNA synthesis.
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.
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.
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.
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.
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.
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.
It pairs wonderfully with Indian breads like naan, tandoori roti, or paratha. It also goes well with steamed basmati rice or a simple pulao.
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.