Keema Kaleji Masala

Keema kaleji masala with hot methi parathas for lunch on a cold winter afternoon, hit the spot, made my soul smile; grateful for the pleasure and the sustenance. Rich and aromatic with a meaty savouriness that makes mouths water, keema kaleji masala is one of those OG recipes that has remained a firm favourite with meat lovers in this country.

Before I share the recipe for this dish, it is important to talk about buying and cleaning kaleji ( liver).

While buying liver, look out for large blood clots or purple stains. These usually indicate infection. Although, one odd tiny spot is no cause for alarm.
The kaleji must look fresh, glistening reddish brown. It should be shiny and firm. Dull- coloured, slimy livers should always be avoided. They should be bouncy to touch and should not disintegrate, which means that the liver is stale or gone bad.
Kaleji must be cleaned thoroughly to remove impurities, gristle and blood. These can make liver taste bitter if not removed. Make sure to remove the thin membrane covering the liver while cutting it into bite-sized pieces.
Once cleaned, wash the pieces in 2-3 changes of water and drain.
Most people don’t like the strong ferrous smell that liver has. To remove this, and to help tenderise it, soak the liver pieces in a bowl of lightly salted milk diluted with a little water, for an hour or two. Drain and discard the liquid before cooking the liver.

How to build flavour in the keema kaleji masala

My keema kaleji masala has the usual spices but there are a couple of things I do to intensify the flavour; the kind that makes you want to lick your fingers even after you’re done.

First, I marinate the keema overnight in a mixture of grated onions, yoghurt and garam masala. This gives the keema the rich sweetness of onions while the yoghurt helps tenderise the meat.

Secondly, I call on all my patience to bhuno or fry the meat on low-medium heat intermittently scraping the tasty, brown caramelised bits. Bhunoing is a technique extensively used in Indian cooking to build flavours into dishes. It’s slow cooking at its best. I would advise you to do the same and see the difference it makes to your keema kaleji masala.

How to cook liver perfectly

Cooking liver requires a little care and attention. Overcooking can make it hard and unpalatable. So make sure that once you add the liver to the keema, bhuno on low heat for 5 minutes, then cover and cook for 10-12 more minutes. Keema kaleji masala is a simple dish but when cooked with a little care, can impress and have everyone asking for more.

Keema Kaleji Masala

Quiche’n’Tell

A hearty dish of goat livers cooked in meaty, spicy mutton mince.

5 from 1 vote

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Course

Cuisine Indian

Servings 4

Ingredients

500 g mutton mince
250 g mutton liver, washed, cleaned and cut into medium-sized cubes
Just enough milk to soak the liver
1 medium onion, grated
1 large onion, finely chopped
4 medium garlic cloves
1 2-inch piece of ginger
3-4 green chillies
1 tsp mint powder, dried mint or chopped fresh mint.
3 tbsp yoghurt
½ tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tbsp coriander powder
2 tsp garam masala
1 1-inch piece of cinnamon
3 cloves
2 green cardamom pods
1 tsp caraway seeds or shahjeera
2 tbsp ghee
1 tbsp Fresh coriander, chopped
Salt

Instructions

Mix the yoghurt, grated onion, a little salt and 1 tsp garam masala into the kema and marinate overnight or for at least 2 hours.
Wash and clean the liver of all gristle, membrane and connective tissue, cut into cubes and soak for 2 hours in a bowl of milk diluted with a little water and salt. After 2 hours, drain the liver and set aside.
While the liver soaks, grind the ginger, garlic, green chillies, coriander and chilli powder into a thick paste, using a little watter.
Heat the ghee in a kadai or pan and add the whole spices (cinnamon, cloves, cardamom and caraway seeds), taking care not to burn them. Add the onion and saute on a medium flame till translucent.
Now lower the flame, add the ground masala paste and fry for a minute.
Raise the flame to medium and mix in the marinated keema into the masala base. Stir to mix well. Let the keema fry and sear, intermittently scraping to release the browned bits at the bottom of the pan. While bhunoing, sprinkle a little water every now and then if you need to loosen any stuck bits. Take care to do this for around 10-15 mins without burning the meat. This step is important in building flavour.
Once the keema mixture is well browned, pour in a little water, season with salt, add the mint, cover and cook for 20 minutes till the keema is tender.
Then add the liver and bhuno for 5-7 mins. Add water if needed, cover and cook for no more than 10-12 minutes.
Taste and correct the seasoning, Add the garam masala, mix and turn off the heat. Serve, sprinkled with chopped coriander.