KEEMA KALEJI

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)

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)

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