To begin making the Keema Kaleji , wash and rinse keema and kaleji together under running water and keep aside.

Heat oil in wok on a low flame and add whole spices - Bay Leaf, Cloves, Peppercorns, Badi Elaichi, Cardamom, Cinnamon stick, Mace and Dry Red Chillies and let them splutter. Now add chopped onions and saute till golden. Add minced ginger and garlic and fry till raw smell goes off. 

Meanwhile, take curd in a bowl and whisk to break lumps and keep aside. 

When the ginger garlic and onion mix is golden, add washed keema and kaleji together and mix well.

Keep the flames high now and fry till the moisture evaporates and kheema looks pale in color. Add in the whisked curd and mix thoroughly till curd starts leaving water.

Add some turmeric powder and salt and give a quick stir. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20 to 25 minutes or even more.

Do not add any extra water as the curd water is enough to cook the mutton mince and liver.

While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish.

Once the kheema and kaleji starts to soften, add red chili powder, coriander powder and cook on a high flames till the water is absorbed and oil starts leaving the sides. 

Adjust oil and salt if required and fry till the keema kaleji is completely done. Drizzle some lemon juice all over and turn off the gas. Garnish with some freshly chopped coriander and serve hot 

Serve Keema Kaleji along with Tawa Parathas, Mutton Biryani and Burani Raita for a delicious and elaborate weekend meal.