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April 7, 2012

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.

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1 comments :

notyet100 April 9, 2012 at 9:50 PM  

Even I prepared kaleji lastvweekend ,one looks yum,.

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