Punjabi Kheema kaleji Recipes

How to Prepare / Make / Cook - Kheema kaleji ?

500 grams minced meat or kheema. 250 grams kidney and liver. 250 grams onions, minced. 150 grams well beaten curds. 100 grams tomatoes, diced. 1 inch piece coriander powder and ground cumin seeds. 1 tsp. Turmeric powder. 1 small bunch sliced coriander leaves. A few sliced mint leaves. 4 hard boiled eggs, shelled and halved. Salt and chilli powder to taste.

Grind onion. Ginger and garlic to a paste. Heart 6 tblsps. Ghee and fry the ground paste to a golden colour. Put in kheema and cleaned and diced liver and kidney. Cover tightly and let it cook on a low fire till the mixture turns completely dry. Then fry to a red colour and put in curds. Spices green leaves and tomatoes. Cover once again and continue cooking until the mixture turns tender and almost dry. You can add a little water if you think it is not tender. Serve hot, garnished with halved eggs and sprinkled with a little garam masala.

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