Ingredients
- 1/2
kg mutton keema
- 200
grams mutton kaleji
- 4-5 tbsp chopped garlic and ginger
- 2
medium tomatoes finely chopped
- Fried onions 1 onion
- 1/2
tsp turmeric powder
- 1
tbsp chilli powder or adjust as per your taste
- Salt
to taste
- 2
tbsp refined or mustard oil (I prefer mustard oil)
- Home
made garam masala
- 1 tsp elaichi powder
Process
- Add
oil in a kadhai and put in chopped garlic ginger. Saute for a minute.
- Add
tomatoes, fried onions, salt, turmeric powder and chilli powder. Saute for
another 2-3 minutes.
- Put
in 4 cups of water, mix everything and add the keema and kaleji. Mix well,
cover and cook for 30 minutes. Check if the keema and kaleji is cooked or
not.
- Saute
for few more minutes, so 90% of the water dries up.
- Remove
from heat and sprinkle home 2 pinches of made garam masala on the top.
- Serve
hot with naan, roti or rice.
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