Keema Kaleji Masala
A hearty dish of goat livers cooked in meaty, spicy mutton mince.
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
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1 tbsp coriander powder
- 2 tsp garam masala
- 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.