……Ramadan is almost here and it’s time to get into the kitchen in full swing and make all the delicious food and goodies for your family and friends. Hence gearing up from today and starting the weekend and also welcoming Ramadan with spicy Kheema Kaleji. It’s mutton mince cooked with liver chunks that makes an amazing side dish with chapatis and rice. Kheema happens to be the most loved mutton delicacy in my house and we also have it in Sehri during Ramadan. It’s tasty, easy to cook and delicious of course. The recipe here comes from my family, my Grand Mom use to cook Kheema kalegi this way, where as i personally cook a dry version with khada masala. Kheema Kaleji is a quintessential combination that tastes heaven when combined together.
So it’s Friday and we have a long weekend coming ahead, so i have cooked plenty of Kheema Kaleji and few more stuffs and decked up my fridge, so that i can enjoy my weekend and do all other Ramadan preparations in full swing. Here’s a quick recipe details for you followed by the index as well.
Wash and rinse kheema and kaleji together under running water and keep aside. Heat oil in wok and add whole spices and let then splutter. Now add chopped onions and saute till golden. Add minced ginger and garlic and fry till raw smell goes off. Take curd in a bowl and whisk to break lumps and keep aside. When the ginger garlic and onion mix is golden, add washed kheema and kaleji together and mix well. Keep the flames high and fry till the moisture evaporates and kheema looks pale in color. Add in the whisked curd and mix nicely till curd starts leaving water. Add some turmeric powder and salt and give a quick stir. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20-25 mins or even more. Do not add any extra water as the curd water is enough to cook the mutton mince and liver. While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish. Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and fry in high flames till the water is absorbed and oil starts leaving the sides. Adjust oil and salt if required and fry till the kheema kaleji is completely done. Drizzle some lemon juice all over and turn off the gas. Garnish with some freshly chopped coriander and serve hot with chapatis and rice.