Name: Mutton Keema Kaleji with Keema Kulcha recipe by Neetu Suri at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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

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