Updated: Dec 5, 2019
Prep Time: 1 hour 20 mins
Minced lamb (Keema) 1 lb, wash it in water, and make sure there are no lumps. Strain to make it dry.
Lamb liver 1/2 lb cut in small pieces, rinse nicely with water and set aside making it towel dry.
Onions Finely chopped 1.5 cups
Olive Oil or Butter 2 tsp
Ginger paste 1 tbsp
Garlic paste 1.5 tbsp
Tomatoes 1 cup pureed
Salt 1.5 tsp (or to taste)
3 to 4 Green chilies chopped (add as per your taste)
1 red chilli whole (optional)
4 whole black pepper
1/2 stick of cinnamon
1 bay leaf
1 pinch asafoetida
Turmeric 1/2 tsp
Red chilly powder (optional)
Meet Masala 1 tbsp (you can get this from an Indian store)
Water 3 cups
Add oil in a heated pan and add asafoetida, cardamom, bay leaf, whole black pepper, cloves, red whole chilli cook for 1 min on medium high flame.
Now add onions, and saute till they turn transparent this might take up to . Add ginger and garlic paste cook for 3 to 4 mins.
Now add Turmeric, salt and red chilly powder (mix it in 2 tbsp of water, hence making a paste, this helps in reducing the chances of spices getting burnt.
Add pureed tomato and cook for 10 mins.
Add minced meat, stir and mix all the ingredients, cook it ll it start leaving the edges, this will take almost 15 mins. Add meat masala and mix well.
Now add liver and cook for 5 mins keep stirring at regular interval.
Add water, mix well and cover it with a lid. Cook for 20 to 30 mins on medium heat and keep stirring occasionally.
Serve it hot with ginger julienne and coriander for garnish.