Keema Kaleji Fry

Keema Kaleji is simply mincemeat and liver, prepared with lots of spices in a semi-dry consistency. For those who relished this street-favourite during college, it’s a trip down memory lane. If you fancy experimenting with meat, try this rich and flavourful preparation.


  • 250 Grams Mutton Keema (mince)
  • 150 Grams Mutton Kaleji (liver)
  • 3 Tomatoes Pureed
  • 3 Onions (pureed)
  • 3 Tablespoons Oil
  • 2 Teaspoons Turmeric Powder
  • 2 Teaspoons Chilli Powder
  • 2 Teaspoons Coriander Powder
  • 2 Teaspoons Jeera Powder
  • 1 Teaspoon Garam Masala
  • 4 Tablespoon Ginger Garlic Paste
  • Salt to Taste
  • Coriander (for garnish) 


Prep: 10 minutes
Cooking: 30 minutes

  1. Wash the keema and kaleji and marinate it with ginger garlic paste and turmeric powder for 1 hour.
  2. Heat oil in a pan and fry the kaleji for 5 minutes till its brown. Remove it from the pan. 
  3. In the same pan, put some more oil and onion puree and salt. Fry till light brown.
  4. Add the ginger garlic paste and cook till it mixes and leaves oil.
  5. Add the red chilli, turmeric, jeera powder and coriander powder and cook for 5 minutes. 
  6. Add the keema and cook till the almost done (it might leave some water, so cook till half the water is almost gone). 
  7. Once the keema is almost done, add garam masala, salt and coriander leaves. Fry for 5 minutes on high flame. 
  8. Add the Kaleji and fry with keema till it’s done.
  9. Once it’s done garnish with chopped coriander leaves.