Saturday, September 21, 2013

A simple recipe but demands some patience and precision with the order of spices and ingredients.

Used a pound of Kaleji (Lamb Liver) and about half a pound of Keema (Lamb Mince), a handful of corn, raisins (Kishmish), 2 – 3 Onions and Tomatoes. Added Ginger, Garlic, Cloves, Cardamom, Green chilies, Salt and Pepper for the spices.

- Pre-heat oil in pan and add finely chopped garlic and ginger. Stir till brown.

- Sauté chopped onions in the mix. Add salt, green chilies and pepper to suit your taste.

- Add Keema, stir fry till the mince spreads thin all around the pan. Cook for about 10 minutes with a lid

- Add peas, corn and pre-soaked raisins to this mix and stir evenly.

- Add in the liver and half a cup of water. Cover the lid and let it simmer over slow heat. Stir sporadically.

- When the liver just about goes soft, add in cardamoms to trap in the flavor

- Add in tomatoes, chopped or pureed as you like, simmer on till the gravy is reduced

- Cook till about about when the water and juices are all dried up and you get a consistency in meat

- Garnish with fresh chopped coriander leaves

- Serve hot with Paranthas or Naan. Forget about Calories and Enjoy :)

Keema Kaleji


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