Keema Kaleji

Ingredients:
Minced meat or Keema- 500 gms,
Kaleji or liver-200 gms to 300gms ( chop into chunks),
Onion- minced- 4 medium size,
Tomato puree-1/2 cup,
Ginger shredded or finely chopped- 1 tsp,
Garlic cloves( small ) finely chopped- 6 to 7 or 1 tsp,
Green chilli - 2 slit or (you can chop-1 chilli),
Garam masala pwd- 1 tbsp,
Whole dried red chilli -2 ,
Cumin seeds- 1/2 tsp,
Turmeric pwd- 1/2 tsp,
Salt to taste,
Canola oil- 2 tbsp,
Ghee - 2tbsp,

Fresh coriander leave - chopped.

Method:

Heat oil and ghee in a non stick kadhai.

Add cumin seeds and whole chilli ( slightly break the chilli from the center before putting it in hot oil ,whole chilli will burst open if put in hot oil).

Add the minced onions and cook on low to medium heat till reddish brown.

Add ginger,garlic,turmeric pwd and green chilli.

Stir fry for few seconds, then add the minced meat and liver pieces.

Raise the heat and stir fry or roast well for 8 to 10 minutes( keep changing the heat to high and medium).

Pour in the tomato puree.

Keep stirring well and cook till dry.

Add salt,garam masala and 3/4 cup water.

Transfer the keema kaleji to the cooker.

Close the lid and raise the heat to high.
Let the cooker give one whisle and then lower the heat to low.
Let it cook for 12 to 15 minutes.

Close gas and open the lid when the pressure is no more.
Adjust salt.

You can discard the red chiili  and green chilli if desired.

Garnish with chopped green coriander leaves.
Enjoy with hot roti and mixed (cucumber,tomato,onion) raita.