Kemma Kaleji | Recipes for Ramadan Iftar recipes | Ramadan recipes for Iftar | - BlogWire
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Tuesday, June 5, 2018

Kemma Kaleji | Recipes for Ramadan Iftar recipes | Ramadan recipes for Iftar |

Kemma Kaleji

  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Cook Time: 55 Minutes 
Ingredients for Keema Kaleji :

  • 400 grams mince meat (I always use goat’s) 
  • 300 grams liver, cut into bite-size pieces (goat again!) 
  • 1 large red onion finely chopped 
  • 2 tablespoons garlic paste 
  • 2 tablespoons ginger paste 
  • 3-4 whole green chillies 
  • 1 teaspoon cumin seeds 
  • 1 tablespoon garam masala powder (I dry grind cardamom, cloves and cinnamon) 
For Garnish:

2 teaspoons red chilli powder 
2 teaspoons turmeric powder 
1 small nutmeg, freshly grated 
4 tablespoons canola oil 
2-3 bay leaves 
Pinch of sugar 

How to make Keema Kaleji 


  1. Grind the onion, ginger and garlic to a paste. 
  2. Heat the ghee and fry the paste, sprinkling a little milk now and then till it turns golden. 
  3. Add the Keema (mincemeat) and kidney or liver. 
  4. Cover tight and cook over a slow fire till completely dry. 
  5. Then fry to a rich red color, and add the cumin, coriander, turmeric, salt and chilli powder, along with tomatoes, curd and mint. 
  6. Cover tight and continue cooking over a slow fire till the mutton is tender and almost dry. 
  7. Remove into a serving dish and arrange the egg halves on top. 
  8. Sprinkle the garam masala all over, along with the fresh coriander leaves. 
  9. Garnish KEEMA KALEJI and Serve hot.

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