Kheema Kaleji

Name: Kheema Kaleji (Ground lamb and liver cooked with spices)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon black salt; 4 medium tomatoes, chopped; 1 teaspoon red chile powder; 2 teaspoons ground coriander; 14 ounces (400 grams) ground lamb; 3 or 4 green chiles, stemmed and chopped; 1 tablespoon fresh garlic paste; 1 tablespoon fresh ginger paste; 2 medium red onions, chopped; 1 teaspoon cumin seeds; 3 tablespoons melted butter or vegetable oil; 2 teaspoons ground turmeric; 7 ounces (200 grams) lamb liver or chicken liver; 1 teaspoon table salt; 2 tablespoons chopped fresh cilantro

Ground lamb and liver cooked with spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Kaleji is Urdu for “liver.” Liver is a rich source of iron and combines well with ground lamb. I like to prepare this as a dry dish with hardly any curry.

Ingredients

7 ounces (200 grams) lamb liver or chicken liver
2 teaspoons

Asia
India
Main course
Spicy
Gluten-free

Method

Clean, wash, and boil the liver in 3 cups (600 ml) water with 1 teaspoon of the turmeric