THE QUINTESSENTIAL PUNJABI KEEMA KALEJI!

A must-have speciality in the traditional Punjabi household, keema-kaleji has all red meat lovers salivating!!I love it with phulkas, paranthas or fluffy boiled rice...absolutely delicious!!
The preparation consists of mutton mince combined with Goat liver cooked in a spicy bhuna masala, the end result...a strong, robust and flavoursome hearty dish!
To make this you require-

• Fresh mutton mince- 500gms
• Fresh goat liver- 300 gms
• Onions (minced)- 4 medium sized
• ThickTomato puree-1/2 cup
• Ginger (finely chopped)-1 tsp
• Garlic (finely chopped)- 1tsp
• Green chillies (finely sliced)-2
• freshly prepared Garam masala- 2tbsp
• Desi ghee- 4-5 tbsp
• Whole red chillies dried- 2
• Cumin seeds (zeera)- 1/2 tsp
• Turmeric (haldi)-1/2 tsp
• Salt to taste
• Freshly chopped fresh coriander/ sprigs of mint

Method-

1. Heat ghee in a heavy bottom pan/ kadhai.
2. Add cumin seeds and whole red chillies.
3. Tip in the minced onions and cook on a slow flame till a deep reddish brown.
4. Next add the ginger, turmeric, green chillies and garlic and cook further.
5. Now add the mince and goat livers and roast well for 10-15 mins.
6. Pour in the tomato puree, keep stirring well..cook till dry..
7. Now add about 3/4 cup of hot water, salt and garam masala (do not skimp on preparing this fresh) and transfer to a pressure cooker, give 3-4 whistles and turn off flame.
8. Garnish with coriander and mint leaves serve hot.