Spicy Mutton Keema Kaleji Curry Recipe – A Flavorful Culinary Journey!
Welcome to the aromatic world of Mutton Keema Kaleji Curry, where spices and flavors blend harmoniously to create a dish that’s both comforting and indulgent. In this recipe guide, I’ll walk you through the process of preparing this tantalizing curry, from marinating the keema to crafting the perfect masala and bringing it all together in a symphony of tastes. So, let’s embark on a culinary adventure filled with rich flavors!
Benefits of Mutton Keema Kaleji Curry:
Before we dive into the cooking process, let’s take a moment to appreciate the benefits of this delightful dish:
- Protein Powerhouse: Mutton keema and liver (kaleji) are packed with high-quality protein, making this curry an excellent choice for muscle growth and repair.
- Rich in Nutrients: Liver, in particular, is a nutrient-dense organ meat, providing essential vitamins and minerals such as vitamin A, iron, and zinc.
- Digestive Delight: The combination of spices in this dish, including ginger, garlic, cumin, and coriander, can aid digestion and promote overall gut health.
Now that we’ve explored the benefits, let’s dive into the cooking process:
Ingredients:
Marinating the Keema:
- 250 grams mutton keema (minced mutton)
- 1 tsp ginger and garlic paste
- 1/4 tsp turmeric
- 1 tsp chili powder (adjust to your spice preference)
- 1/2 tsp pepper powder
- 1 tbsp yogurt
- Salt to taste
Preparing the Masala:
- 1 tbsp ginger and garlic paste
- 1/4 tsp turmeric
- 1 tbsp chili powder (adjust to your spice preference)
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp water
Preparing the Curry:
- 2 tbsp ghee (clarified butter)
- 1 large onion, finely chopped
- 2 bay leaves
- 1 stick cinnamon
- 5 cloves
- 2 cardamom pods
- 1 tsp Shah Jeera (caraway seeds)
- 1 tsp black pepper
- 1/2 tsp garam masala powder
- 3 tbsp water
- 3 tomatoes, pureed
- 1/4 cup water
- Salt to taste
- 250 grams marinated keema
- 1 cup water
- 200 grams liver (kaleji)
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1/2 tsp Kashmiri chili powder (for color)
- 1 cup water
- 3 green chilies, slit
- Fresh coriander, chopped, for garnish
Instructions:
Marinating the Keema:
- Begin by washing the mutton keema thoroughly under running water. Drain any excess water and place the keema in a mixing bowl.
- Add ginger and garlic paste, turmeric, chili powder, pepper powder, yogurt, and salt to the keema.
- Mix these ingredients thoroughly, ensuring that the keema is evenly coated with the marination. Set it aside to marinate for at least 30 minutes, allowing the flavors to meld.
Preparing the Masala:
- In a small bowl, combine ginger and garlic paste, turmeric, chili powder, cumin powder, coriander powder, and 1 tbsp of water. Stir until you have a smooth masala paste. Set it aside for later use.
Preparing the Curry:
- Heat 2 tbsp of ghee in a kadai or deep pan over medium heat. Once the ghee is slightly hot, add the finely chopped onions.
- Sauté the onions until they turn a beautiful golden brown color. Enjoy the delightful aroma filling your kitchen.
- Add the bay leaves, cinnamon stick, cloves, cardamom pods, Shah Jeera (caraway seeds), and black pepper to the pan. Stir and sauté until the spices release their fragrant aroma.
- Sprinkle the garam masala powder over the sautéed spices and give it a good mix. This step adds depth and complexity to the flavors.
- Now, introduce the masala paste you prepared earlier to the pan. Add 3 tbsp of water to help it blend seamlessly with the spices. Stir well, making sure the spices and masala combine beautifully.
- Cover the pan and let the mixture cook until you see the ghee separating from the masala. You’ll notice a rich, reddish-brown color developing.
- With the masala well-cooked and aromatic, it’s time to add the tomato puree. Pour in the puree along with 1/4 cup of water. Season with salt to taste, and give it a good mix.
- Cover the pan again and let the tomato puree cook and meld with the spices. You’ll see the oil beginning to surface, indicating that the masala is ready.
- Now, introduce the marinated keema to the pan. Pour in 1 cup of water to create a flavorful gravy that will envelop the keema beautifully.
- Cover the pan and let the keema cook over medium heat. Stir occasionally to prevent sticking and ensure even cooking.
- After the keema has cooked for 15 minutes, it’s time to add the star of the dish—the liver (kaleji). Mix it well into the curry, allowing it to soak in all those wonderful flavors.
- Sprinkle kasuri methi and Kashmiri chili powder over the curry. These additions not only enhance the flavor but also give the dish that irresistible red hue. Mix thoroughly.
- Pour in an additional cup of water, and continue to cook the curry, covered, while stirring occasionally. This allows the liver to cook thoroughly and absorb the flavors of the curry.
- While the curry simmers, add slit green chilies for an extra kick of spiciness. Adjust the number of chilies based on your spice tolerance.
- Keep an eye on the curry and let it cook until the liver is tender and well done, and you notice the oil separating from the gravy.
- Once the curry reaches the desired consistency and the liver is cooked to perfection, your Mutton Keema Kaleji Curry is ready to serve!
- Garnish the dish with freshly chopped coriander, adding a burst of freshness and color that complements the rich flavors.
Serve and Enjoy:
Your homemade Mutton Keema Kaleji Curry is now ready to be savored. This delightful dish pairs beautifully with steamed rice, pulao, or any Indian bread, such as rotis or naan. The combination of tender keema, creamy liver, and aromatic spices will transport your taste buds to a culinary paradise.
So, gather your loved ones and savor the rich, spicy goodness of Mutton Keema Kaleji curry. Don’t hesitate to adjust the spice levels to suit your preference.
Bon appétit, and may your culinary adventures be filled with joy and laughter! Happy cooking!
