KEEMA KALEJI

m pretty low for a couple of days. feeling very low. but guess still life goes on & you cant escape it. my family just loves this easy chicken mince recipe. it can also be made using mutton or pork mince. its easy and yummy!! try it.. here goes the recipe.

INGREDIENTS Minced lamb                                                                           1/2 kilogram Chicken liver, quartered                                                       6 piece Oil                                                                                             6 tablespoon Green chilli,                                                                            chopped2-3 Salt                                                                                           to taste Cumin seeds                                                                         1 teaspoon Onion , chopped                                                                    2 large Ginger paste                                                                           1/2 tablespoon Tomato, chopped                                                                   2 medium Red chilli powder1                                                               1/2 teaspoon Coriander powder                                                                1 teaspoon Turmeric powder                                                                  1/4 teaspoon Garam masala powder                                                       1/2 teaspoon Fresh coriander leaves,                                                       chopped2 tablespoon Lemon wedges

METHOD Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges. this was actually a recipe by chef Sanjeev Kapoor. i got it from his website. He is such a gr8 cook. guys try it and let me know. serve it hot with roti or steamed white rice. and to add that desi zing to it, have pickeled oonion with it. yummy!!!!!!