Bhuna Keema Kaleji (Minced Meat with Liver Curry)

Liver is cooked with minced goat meat and spices.

Ingredients:

• ½ lb ground/minced Mutton ( Goat/Lamb)
• ½ lb Liver cut into small pieces
• 1 tsp Ginger grated
• 1 tsp Garlic grated
• 2 medium Onions finely chopped
• 2 Green Chilies finely chopped
• 2 tbsp Yogurt
• 1 Bay leaf
• ½ tsp Caraway Seeds (Shahjeera)
• 1 tsp Red Chili Powder
• ½ tsp Cumin Powder
• ½ tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1 tsp Garam Masala
• Salt to taste
• 4 tbsp Cooking Oil
• 1 tbsp Lemon juice
• 1 tsp finely chopped Coriander leaves

Method:

• Heat oil in a thick-bottomed pan and add bay leaf and Caraway Seeds. Fry till they turn slightly darker. Add onion and fry until lightly browned.
• Add garlic and stir-fry for a minute.
• Add liver pieces and fry for 1 minute, now add minced mutton, ginger, green chilies, coriander powder, turmeric powder, cumin powder and red chili powder.
• Fry for five minutes breaking up any lumps of minced meat if formed. Add a cup of water.
• Cover, lower the heat and simmer for about 15 minutes.
• Add salt and garam masala powder. Simmer covered until minced mutton and liver are cooked well.
• Add lemon juice, mix, transfer it in a serving Dish.
• Garnish with coriander leaves.
• Serve with Tandoori roti.

Do You Know?

Goat liver has a strong flavor. It should have a bright color with a moist but not slimy surface and a fresh smell. Prepare it the day you buy it, or store it loosely wrapped in the refrigerator for no more than 1 day. Goat liver is available in supermarkets frozen. It is available fresh in butcher shops.

Goat liver can replenish the blood, tonify the liver and improve eyesight.