Felt like it today…Sunday that it is. Keema Kaleji Masala an all time favorite. Thats minced goat and liver curry.

Here are some tips –

• Boil the Keema with some turmeric, salt and goat fat, just about cover with water. Two whistles, strain and keep the water for use later
• Never add salt while cooking the Kaleji till the very very end. If you add it earlier, it will become hard.
• Never cover the Kaleji while cooking it, open cooking, if you cover it, it will become hard.
• Dont add cold water. Use the hot or warm residual water from boiling Keema at the end.
• Thick greek yoghurt and dry Kasuri methi (dry fenugreek leaves) is a must to remove the rawness)
• Add a little goat fat while cooking the goat liver.
• Get the goat liver cooked and then add the goat mince.
• Powders – Turmeric, Chilly, Coriander, Cumin, Garam Masala
• Whole Spices – Black Cardamom, Cloves, Cinnamon, Whole black pepper.
• Onions, Tomatoes, Green Peas
• Use Desi ghee if you dare. I use vegetable oil.