Kheema-Kaleji with Dill leaves.

It was our addiction of eating on Chandan's Food cart that my husband Shubir and me, developed a liking for this very common dish Kheema Kaleji. Today when I cooked the same I gave it a twist of flavor. Added

a few tbsp of chopped Dill that's Shepu (in Marathi) or Suva by other names. It has a unique flavor enjoyed by some and unacceptable to others. With my family members there are two groups. But those who do enjoy the taste of Dill try this. Many years ago M. J. Cafe at Marinelines, used to sell Mutton Kheema samosas with Dill in the stuffing.

Ingredients:

• 250 gms Mutton mince 100 gms kaleji.
• 1 large onion finely chopped.
• 1 tomato finely chopped.
• 4tbsp finely chopped Dill.
• 2 tbsp coriander leaves, 2green chilies, 1 tbsp mint leaves, 1/2 inch ginger, 6 garlic cloves made into a paste.
• 1 tsp coriander powder .
• 1/2 tsp jeera powder.
• 1 tsp chilli powder.
• 1/2tsp haldi powder.
• 1 tsp garam masala powder.
• 2 tbsp coriander leaves chopped to garnish the dish.

 Method :

• Heat a pan and add 2 tbsp ghee or a combination of 2 tbsp butter and 1tbsp oil.
• When hot add the chopped onions and stir fry till its golden brown.
• Add the green masala , tomatoes and Dill stir fry adding salt.
• When ghee separates, add the dry masalas.
• Add the kheema and the kaleji, stir fry adding spoonfulls of water to avoid burning.
• As the kheema and masalas mix well, add 1cup water cover and cook till meat is tender and water has dried up.
• Garnish with coriander leaves and a slice of lime.

Serve with Pav or Paratha or a Roti of your choice.