Keema Kaleji

Ingredients

• • Keema - 500 grams
• • Kaleji/Liver (cut into 2 inch pieces) - 250 grams
• • Onions (chopped finely) - 2
• • Ginger paste - 1 teaspoon
• • Garlic paste - 1 teaspoon
• • Tomato puree - 3 tablespoons
• • Oil - 3 tablespoons
• • Green chillies (finely chopped) - 2
• • Jeera powder/Cumin - 1 teaspoon
• • Dhania powder/Coriander powder - 1 teaspoon
• • Chilly powder - 1 teaspoon
• • Cinnamon stick/Dalchini - 1
• • Moti elaichis/Black cardamoms - 4
• • Bay leaves/Tej pattas - 3
• • Salt - as required
• • Garam masala (for garnishing) - a little
• • Coriander leaves (for garnishing) - a few

Method

• 1. Heat oil in a kadai and add the cinnamon stick, moti elaichi and bay leaves.
• 2. After a minute, add the onions & fry till golden brown.
• 3. Add the ginger and garlic pastes. Fry for 2-3 minutes and add the chilly powder keema, tomato puree, salt, jeera powders and dhania powder.
• 4. Roast on medium heat until keema is well browned the fat separated.
• 5. Cover & simmer until keema is tender.
• 6. Add the kaleji pieces & cook for 10-15 minutes until kaleji is cooked.
• 7. Sprinkle garam masala, garnish with coriander leaves & serve hot with parathas.