Wash and rinse both keema and kaleji under running water.
Heat oil in a thick-bottomed wok. Add cumin seeds, cloves, bay leaves and cinnamon stick. Fry till they turn slightly darker.
Add onions,green chillies. Stir it. Add ginger garlic paste. Saute for 2-3 minutes. Add all spices and curd. Mix well. Stir continuesly.
Add minced mutton and liver chunks. Fry for 3-4 minutes on medium -high heat. Add one cup water. Cover the lid and cook it on low heat for 15-20 minutes until it cooked well.
Turn off the flame
Add lemon juice, mix it.
Transfer it in a serving bowl.
Garnish with coriander leaves.
