Made the keema kaleji for the first time last week, absolutely fantastic! ;D (motivated from reading elsewhere)
Deep and rich, too good. Just like he says in the video.
Have made it three times now. The second time i added 1tsp of kashmiri masala paste....ruined.
The third time i added peas, potatoes and fresh coriander but left out the liver and realised that the depth of flavour doesnt come from the liver, but
the fried onions.
(and possibly the amount of g/g paste
)
2 or 3 tbsp veg ghee
2 tbsp oil
3 tbsp garlic paste
4 tbsp ginger paste
3 large ripe tomatoes
A good handful fried onions
1 rounded dsp turmeric
1 rounded dsp chilli powder
1 rounded tsp salt
300g mince
300g lambs liver
1 cup of water
1 tsp garam masala
Fry g/g paste until golden brown and the rawness is cooked out.
Cook tomatoes down until smooth and oil oozes.
Add onions,spices and salt with a drop of water and cook
for 15 mins or until smooth and oil oozes.
Add mince and liver and water and cook, stirring regularly
for 30 mins or until almost dry and oil is released.
Add GM off the heat, stir and serve
Serves 2 - 3.
Topic: The Foodie (read 11,262 times)
