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KEEMA KALEJI
Ingredients
1: Lamb Liver 1/2 kg (cut in small pieces)
2: Lamb Mince 1 kg
3: Onion 2 medium (chopped)
4: tomatoes 3 (chopped)
5: ginger & garlic paste 1 tbs
6: garlic 1 tbs
7: green chilli 4
8: ghee 1/2 cup
9: red chilli powder 1 tsp
10:turmeric 1/2 tsp
11:salt 1 tsp
12:cumin powder 1 tbs
13:coriander powder 1 tbs
14:garam masala powder 1 tsp
15:dry fenugreek leaves 1/2 cup
16:bay leaves 4
17:cumin seeds 1 tbs
18:fresh ginger 2 inch (cut in Julian)
Instructions
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KEEMA KALEJI
1: mix liver and garlic paste and keep for 1/2 hour.
2: heat ghee in a pan with cumin seeds, bay leaves fry.3: add chopped onions, ginger & garlic paste and fry till golden on high flame.4: then add the liver and cook on high flame till the water from the liver dries.5: now add tomatoes, red chilli, turmeric, salt, cumin powder, coriander powder mix and cook till the ghee comes on surface on high flame.6: add mince mix well and cook on low to medium flame till the oil comes on surface.7: now add salt, fenugreek leaves, green chilli, ginger, garam masala mix and cook on high flame to 2 minutes.8: serve hot with roti, naan.By Faiza Zarif(Cook With Faiza)
