Tuesday, 9 October 2012

Keema Kaleji Recipe

Learn how to make Eid-ul-Adha Special 2012 Keema Kaleji recipe at home


250 grams mincemeat or kheenta

250 grams kidney or liver 250 grams Onions (minced)

1 piece Ginger

6 flakes Garlic

1/2 cup Ghee

1 little Milk

1 tblsp each of powdered cumin and Coriander seeds

1 tsp Turmeric powder

Salt and Chilli powder to taste

100 grams Tomatoes

150 grams curd (beaten)

6 slIced Mint leaves

4 hard-bOiled eggs (shelled and halved)

1 tblsp Garam masala

a large handful of slIced Coriander leaves

How To Cook Keema Kaleji :

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

1 comment:

  1. Nice i will Keema Kaleji Recipe in eid first day