Best Keema Kaleji Recipe- Mutton Liver Mince Recipe

To begin making the Keema Kaleji , wash and rinse keema and kaleji together under running aqua and keep aside.scalding up cooking oil in wok on a low flame and introduce whole spices - Bay Leaf, Cloves, Peppercorns, Badi Elaichi, Cardamom, Cinnamon stick, Mace and dehydrated Red Chillies and let them splutter. Now introduce minced onions and saute till golden. introduce minced ginger and garlic and pot-fry till raw smell goes off. Meanwhile, take curd in a mixing bowl and beat to break lumps and keep aside. When the ginger garlic and bulb produce whiz is golden, introduce washed keema and kaleji together and whiz well.Keep the flames high now and pot-fry till the moisture evaporates and kheema looks pale in color. introduce in the whisked curd and whiz thoroughly till curd starts leaving aqua.introduce some turmeric ground mix and table salt and give a rapid swirl around. Lower the flames and close the lid of the wok, let the kheema prepare and this may take 20 to 25 mins or even more.Do not introduce any extra aqua as the curd aqua is enough to prepare the mutton mince and liver.While the kheema is crafting, introduce in some minced mint leaves, this will give taste and aroma to the dish.Once the kheema and kaleji starts to soften, introduce red chili ground mix, coriander ground mix and prepare on a high flames till the aqua is absorbed and cooking oil starts leaving the sides. Adjust cooking oil and table salt if required and pot-fry till the keema kaleji is completely done. splash some lemon nectar all over and turn off the gas. finish off with some freshly minced coriander and dish up scalding dish up Keema Kaleji along with Tawa Parathas, Mutton Biryani and Burani Raita for a flavorful and elaborate weekend meal.