Kaleji Keema Balls: A Flavorful Mutton Recipe
35 minutes
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About Kaleji Keema Balls: A Flavorful Mutton Recipe
Craving a mutton dish that's both richly flavorful and delightfully different? These Kaleji Keema Balls are a true culinary adventure, offering a unique twist on classic keema.Tender minced meat encases succulent pieces of kaleji (liver), creating a harmonious blend of textures and tastes. Aromatic spices infuse every bite, promising a truly memorable meal.Simple to prepare yet bursting with flavor, these keema balls are perfect for any occasion. Whether lunch or dinner, they're a must-try for anyone who appreciates the rich depth of mutton.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Keema Balls
- 200 gm Kaleji mutton liver
- 300 gm Keema ground mutton
- 2 Tbsp Tomato Paste
- 2 Tbsp Onion Paste
- 2 Tbsp Ginger-Garlic Paste
- 2 Tbsp Papaya grated
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Garam Masala
- 1-2 tsp Salt or to taste
For Cooking
- 2 Tbsp Mustard Oil
- 1/2 cup Water
Instructions
- In a mixing bowl, combine the ground mutton, tomato paste, onion paste, ginger-garlic paste, grated papaya, all-purpose flour, garam masala, and salt.
- Mix the ingredients thoroughly until well combined. This ensures the flavors are evenly distributed throughout the keema.
- Take a small portion of the marinated keema mixture and flatten it in your palm. Place a piece of kaleji in the center and shape the keema around it to form a ball. Repeat this process with the remaining keema and kaleji.
- Heat the mustard oil in a pan over medium heat. Add the tomato paste, onion paste, and ginger-garlic paste to the pan. Sauté for a few minutes until fragrant.
- Add the kaleji pieces to the pan and stir for a few minutes until they start to brown. This helps to develop their rich flavor.
- Pour in the water and bring the mixture to a boil. The boiling water creates a flavorful sauce and helps to cook the keema balls evenly.
- Gently add the prepared keema balls to the pan. Cover the pan with a lid and cook for 15-20 minutes, or until the keema balls are cooked through and the kaleji is tender.
- Serve hot with rice, pulao, rumali roti, chapati, paratha, naan, or tandoori roti.
Recipe Notes
Good To Know
- Homemade garam masala:
- Dry roast all whole spices separately: red chilli, black pepper, bay leaves, shahi jeera, coriander seeds, poppy seeds, mace (Jaipal), nutmeg (jabitri).
- Then grind by hand and store in an airtight container.
Expert Tips
- For a richer flavor, lightly toast the whole spices before grinding your garam masala. This intensifies their aromatic oils.
- Adjust the proportions of spices in your garam masala to your preference. For example, increase the red chilli for more heat or the coriander seeds for a more citrusy note.
- Freshly ground garam masala offers the best flavor. Make small batches to ensure maximum potency.
Storage Instructions
- Store leftover dish in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave.
Recipe Video
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Recipe Nutrition
Calories: 326kcalCarbohydrates: 9gProtein: 37gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 107mgSodium: 1059mgPotassium: 758mgFiber: 1gSugar: 2gVitamin A: 306IUVitamin C: 11mgCalcium: 17mgIron: 1mg
Geeta Biswas
Articles: 919
5 Comments
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Such a beautiful dish! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
This looks amazing! Thanks for sharing.
This looks so inviting! Thank you.