Keema Kaleji - by Shanu's Kitchen - HomeCooks

Recyclable Zero Plastic High Protein

Indian

Keema Kaleji

Name: Keema Kaleji
Brand: by Shanu's Kitchen
SKU: Regular Keema Kaleji
Price: 4.12 GBP
Availability: InStock
Rating: 4.0 (1 reviews)

Ah, the Keema Kaleji, a true testament to the rich and diverse flavours of my homeland. This dish is a celebration of two culinary treasures, each offering its own unique character and depth.
First, let me introduce you to the star of the show, the kaleji, or liver. Carefully sourced from the finest cuts, these morsels of delicate offal are tenderly cooked to perfection, retaining their sublime texture and unleashing a depth of earthy, robust flavours that will tantalise your taste buds.
But the true magic lies in the harmonious union with the keema, a fragrant and spice-infused minced meat mixture.
A bit spicy 🌶.

Approx dish weight: 360g regular/ 450 g large

Size:

Regular

Regular Large

Variant

£4.12

£8.25

£4.12 per portion

Qty:

Ingredients

Lamb Mince , Kaleji / Lamb Liver, Onions , Tomatoes,Ginger ,Garlic,Green Chillies, All Spices, garam masala , curd

Allergens

Dairy

Heating Instructions

As our food is hand-made by our chefs, these reheating instructions are a guide. Check your food is piping hot throughout before serving.

❄️ FROM CHILLED

MICROWAVE: Remove lid and place loosely on the container. Place on a microwaveable plate and heat on full power for 2 minutes and then heat in 60-sec intervals until hot. Stir the curry between breaks to heat evenly throughout, and allow it to rest for 30 sec before serving.

HOB: Empty into a saucepan and put it on medium heat. Stir frequently to prevent it from catching on the bottom of the pan. Heat until it is near boiling point. Stand for 30 seconds before serving.

❄️ ❄️ FROM FROZEN

Defrost and follow chilled cooking instructions.

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Meet Shivali

Shanu's Kitchen

I'm a Corporate Menu Curator. I grew up watching my father cook in his restaurant and learning secrets from my grandma who had knowledge from undivided Punjab kitchens before India was partitioned. I traveled India relishing the regional cuisines and intricacies of local cooks. I come from an old school background but I've learnt about contemporary tastes and modern techniques to make sure that the legacies of the food I make burn forever strong.

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Keema Kaleji

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