Mutton Keema Kaleji with Keema Kulcha | How to make Mutton Keema Kaleji with Keema Kulcha

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By Neetu Suri
Created on 30th May 2017
  • Mutton Keema Kaleji with Keema Kulcha, How to make Mutton Keema Kaleji with Keema Kulcha
Mutton Keema Kaleji with Keema Kulchaby Neetu Suri
  • Mutton Keema Kaleji with Keema Kulcha | How to make Mutton Keema Kaleji with Keema Kulcha (0 likes)

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    Rate It!
  • By Neetu Suri
    Created on 30th May 2017

About Mutton Keema Kaleji with Keema Kulcha

This is a beautiful and delicious dish, flavorful and aromatic. Make this wonderful combination for dinner parties or for your special occasions.

Mutton Keema Kaleji with Keema Kulcha is a delicious dish which is liked by people of all age groups. Mutton Keema Kaleji with Keema Kulcha by Neetu Suri has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Mutton Keema Kaleji with Keema Kulcha at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mutton Keema Kaleji with Keema Kulcha takes 30 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mutton Keema Kaleji with Keema Kulcha is a good option for you. The flavour of Mutton Keema Kaleji with Keema Kulcha is tempting and you will enjoy each bite of this. Try this Mutton Keema Kaleji with Keema Kulcha on weekends and impress your family and friends. You can comment and rate the Mutton Keema Kaleji with Keema Kulcha recipe on the page below.

  • Prep Time30mins
  • Cook Time60mins
  • Serves4People
Mutton Keema Kaleji with Keema Kulcha

Ingredients to make Mutton Keema Kaleji with Keema Kulcha

  • I) For Mutton Keema Kaleji
  • Minced mutton keema -200g.
  • Mutton liver- 150 cut into small pieces
  • Onions- 2 medium-sized chopped
  • A coarse crush of 5-6 Garlic
  • Small piece of ginger
  • 1 green chilly
  • Handful of Khara masalas
  • Kashmiri chilli powder: 1/4 tsp
  • Coriander powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Mutton Keema masala: 2 tbsp
  • Tomatoes- 1 big chopped fine
  • Curd- 1. 5 tbsp
  • chopped coriander leaves to garnish
  • Olive oil: few Tbsp
  • Ghee: 1tbsp
  • II) For Wholewheat Keema Kulcha
  • A) For Dough
  • Wheat flour: 1 cup
  • Salt: 1 tbsp
  • Ghee: 1 tbsp
  • Sour curd: 2 tbsp
  • Water as per kneading
  • Black and white Til seeds for topping
  • B). For Keema filling
  • Oil: 1tbsp
  • Mutton Keema: 250 gms
  • Onion chopped: 1 large
  • Ginger garlic paste: 1 tsp
  • Red chilli paste: 1/2 tsp
  • Coriander powder: 1/2tsp
  • Red chilli Powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Salt to taste
  • Keema masala: 1 tsp
  • Fresh coriander

How to make Mutton Keema Kaleji with Keema Kulcha

  1. Keema Kaleji
  2. Wash keema nicely and leave in strainer
  3. Wash liver in warm salty water and leave in there for 10 min. Strain and leave aside.
  4. In curd, add liver pieces all dry masalas, and marinade till ur onions are done.
  5. Make a masala paste of khara masalas with water in a grinder.
  6. In a pressure cooker, pour few drops of olive oil.
  7. Add khara masala paste, saute for min, add ginger garlic, green chilli paste, saute till bit golden, add onions and saute till golden brown
  8. Add keema first, saute and cover repeatedly till edges seal and they are bit moist
  9. Add chopped tomato, cover and saute repeated till little oil floats.
  10. Now add marinated liver, continue saute till oil floats
  11. add 1 cup water, bring to a boil and pressure cook till 2 whistles.
  12. Add coriander once open and serve
  13. Keema Kulcha
  14. Take wheat flour, add salt, ghee and rub till they form a little crumble.
  15. Add sour courd and warm water to knead a dough
  16. Cover and keep aside till you prepare Keema.
  17. In a pan, add oil and whole masala.
  18. Add chopped onion, ginger garlic paste, red chilli paste.
  19. Roast till golden brown.
  20. Add Keema, coriander powder, red chilli powder, salt, turmeric powder and Keema masala.
  21. Saute till oil floats. Sprinkle little water and cover to cook nicely.
  22. Evaporate excess moisture left. Add coriander.
  23. Cool down this mix completely.
  24. Take a ball of wholewheat dough. Flatten in wet palms
  25. Fill in Keema. Close all the sides. Flatten again in palms
  26. Press mixed sesame seeds.
  27. Place it on preheated Tandoor grill.
  28. Smear with butter or ghee and turn. Serve hot

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