Sunday, December 7, 2008

Bhuna Keema Kaleji (Minced Meat with Liver Curry)

Liver is cooked with minced goat meat and spices.

Ingredients:

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.

7 comments:

asiar said...

I tried the Bhuna keema kaleji last night and found the recipe to be excellent.The ingredients were easily available and the cooking method was simple and easy. The only change that I made was that after adding the water, I placed the cooking vessel on a tawa on slow fire and let it cook for a while.

Nidhi Raizada said...

Thanks Asiar for trying out this recipe. I appreciate your slow method of cooking.

Sheri said...

When do I add the yogurt?
Sheri

Nidhi Raizada said...

Dear Sheri..
Add yogurt along with minced mutton.
Thanks.

nishu said...

ma`m can i use tamato pury instead of yogurt?????

Nidhi Raizada said...

Nishu...as you know every ingredient contributes to the taste and flavor of the dish...I do not use tomato with keema kaleji because tomato has more strong flavor which may dominate the outcome.

MATHUR SUSHIL said...

Nice recipe Tomato/yoghurt both gave nice results I prefer more yoghurt to add in this rather than tomato also if you cook on coal/log fire it would be much tastier if these are not available burning coal ka immerse karna will do the trik to flavour this.SUSHIL MATHUR
PATIALA