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Kheema Kaleji: Mutton & Liver Fry
Kheema recipes usually cooks faster because the meat in minced. Without bones, the meat cooks quickly. This Indian mutton recipe should take about half an hour to cook.
Ingredients For Kheema Kaleji:
-
Kheema
or
minced
mutton
750
grams
-
Liver
250
grams
-
Onions
3
(chopped)
-
Garlic
8
pods
-
Ginger
2
inches
-
Green
chillies
4
(chopped)
-
Cumin
seeds
1
teaspoon
-
Black
peppercorns
10
-
Cardamom
4
pods
-
Cloves
4
-
Cinnamon
sticks
1
inch
-
Red
chilli
powder
1tbsp
-
Coriander
powder
1tsp
-
Tomato
1
(chopped)
- Curd 2 tbsp
-
Bay
leaf
1
-
Coriander
leaves
(chopped)
2tbsp
-
Oil
2tbsp
-
Ghee
(clarified
butter)
2tbsp
- Salt as per taste
Procedure
For
Kheema
Kaleji:
1.
Heat
oil
in
a
deep
bottomed
pan.
Season
it
with
bay
leaves.
2.
Saute
the
chopped
onions
in
the
oil
until
they
turn
golden
and
translucent.
3.
Meanwhile,
grind
garlic,
ginger,
cumin
seeds,
cardamom,
peppercorns,
cinnamon
and
cloves
into
a
thick
paste.
4.
When
the
onions
start
smelling
good,
add
the
kheema
and
the
liver
to
the
pan.
Cook
them
on
low
flame
for
2-3
minutes.
5.
Sprinkle
chopped
green
chillies
and
add
the
paste
to
the
pan.
Now
mix
it
well
and
cook
for
at
least
5
minutes
on
a
low
flame.
6.
When
the
spices
look
cooked
and
start
oozing
oil,
add
chopped
tomatoes,
salt,
red
chilli
and
coriander
power.
Cook
for
2
minutes.
7.
Add
1
cup
of
water.
Cover
and
cook
for
5-7
minutes.
8.
Wait
for
the
excess
gravy
to
soak
up.
Add
2
spoons
of
curd,
mix
the
contents
and
cook
for
2
minutes.
Garnish Kheema Kaleji with ghee and coriander leaves.
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