Dilli Keema Kaleji
A rustic combination of minced lamb and liver, cooked with robust spices.
About this dish
A breakfast of champions in the narrow streets near Turkman Gate, Keema Kaleji is a robust, spicy stir-fry of minced lamb and liver. It represents the gritty, flavorful 'awaami' (people's) food of Delhi. The liver adds a deep, metallic richness that complements the fatty keema, making it a high-protein favorite for winter mornings.
Ingredients
The Proteins
- 400g Mutton Keema (coarse mince)
- 200g Mutton Kaleji (liver), cut into small 1/2 inch cubes
- 2 tbsp Lemon juice (for washing liver)
The Base
- 3 tbsp Ghee
- 2 medium Onions, finely chopped
- 1.5 tbsp Ginger-garlic paste
- 2 medium Tomatoes, finely chopped
- 3-4 Green chilies, slit
Spices and Finish
- 1 tsp Cumin seeds
- 2 tsp Kashmiri red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala
- 1/4 cup Fresh mint leaves, chopped
- 1/2 cup Fresh coriander, chopped
Method
- 1
Prep the Liver
Wash the liver cubes in water mixed with lemon juice; this removes the strong odor and excess blood. Drain and pat dry before cooking.
- 2
Temper and Sauté Onions
Heat ghee in a heavy karahi. Add cumin seeds; when they crackle, add the chopped onions. Sauté on medium heat for 12 minutes until they are a deep golden brown.
- 3
Brown the Keema
Add the minced meat (keema) to the onions. Increase heat to high and sauté for 8 minutes, breaking up lumps with a spatula, until the meat is browned and its moisture has evaporated.
- 4
Add Aromatics
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the pungent aroma mellows and the fat starts to separate.
- 5
Spice the Masala
Add tomatoes, red chili powder, coriander powder, and turmeric. Splash a little water and cook until the tomatoes turn into a mushy paste and the oil floats on top.
- 6
Cook the Keema
Add half a cup of water, cover, and simmer for 15 minutes. The keema should be 90% cooked before the liver is added.
- 7
Flash Fry the Liver
Add the liver cubes and salt. Do not add salt earlier as it makes the liver tough. Sauté on high heat for exactly 5-7 minutes. Overcooking liver makes it rubbery; it should be tender and creamy inside.
- 8
Dry Finish
Add garam masala, chopped mint, and coriander. Stir-fry on high heat (Bhuna) for 2 minutes until the dish is semi-dry and the fat coats every morsel of meat.
Notes & variations
- Always use coarse mince (hand-minced/kuta hua) rather than machine-fine mince for better texture.
- Adding salt only at the end is the secret to keeping the liver soft.
- The mint is essential—it cuts through the richness of the liver and fat.
- If the dish looks too dry, add a tablespoon of butter at the very end for a glossy finish.
Serve with
Serve with buttered Pav or crisp Tandoori Roti.
Cook's note
Cut the liver into uniform sizes so they all cook through at the exact same time.