Keema Kaleji is an all time favorite with goat meat / mutton eating Punjabis. It is not for calorie watchers by any yardstick. It has butter, it has milk, it has meat and it has eggs. When all of these do a meet-up in a pan, magic happens. Keema, of course is minced goat meat and Kaleji is the liver of goat, sounds gross but it is really about taste, right? Keema Kaleji needs patience and technique in equal measure.
What you need (serves 2)
- Butter – 50 grams
- Tomatoes – 2 Large Desi/ Heirloom or Roma Tomatoes
- Onion – 2 Medium Size onions
- Keema – 200 grams
- Kaleji – 100 Grams
- Two Desi Eggs (Keggs or any other cage free)
- Cow Milk (natural) – 250 ml
- Ginger grated – 10 grams
- Garlic – 10-15 cloves, depends on size
- Spices and Masalas (Powders – Dhania, Pudina, Amchoor, Kali Mirch, Chooti Elaichi, Lal Mirchi, Laung, & Dalchini. Whole masalas – Kali/Bari Elaichi, Ajawain, Hari Mirch
- Salt to taste
Time to cook 40 min.
- Cook minced meat in milk till no milk is left in the pan. Keep it aside.
- Make a puree of tomatoes, onions, ginger and garlic.
- Get the pan on. Add 25 grams butter, add masalas, lightly cook masalas.
- Add freshly made vegetable puree.
- Cook lightly. Check spice level, should be high as meat is yet to come.
- Do not let it dry, use water only if it is really needed.
- Add Keema and Kaleji, yes Kaleji has not been half cooked, that’s fine.
- Play with heat, about 10 minutes on medium heat and you should be almost there.
- Add 25 grams butter.
- Break eggs in Keema Kaleji. Drop yolk just after dropping white of the egg.
- Mix egg white and leave yolk intact, check corners, don’t let it soldify. 3-4 minutes and you are done.
- Transfer it on serving plate. Sprinkle black pepper on yolks.
- Add fresh mint leaves, unchopped.
- Split in two portions, if plate not being shared with one yolk in each half.