Kheema Ghotala with Parsi Dabroti

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another 60 seconds until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Stir for 30 seconds until fragrant.
   • Add the finely chopped tomatoes and salt. Mix well, cover the pan, and cook for 5-7 minutes, until the tomatoes break down completely and oil begins to separate from the masala.
3. 3

   Cook the Mutton Kheema

   • Add the mutton mince to the pan. Increase the heat to medium-high.
   • Using a spatula, break up any lumps and sauté for 7-8 minutes until the mince changes color from pink to brown.
   • Pour in 3/4 cup of water, stir well, and bring to a simmer.
   • Cover the pan, reduce the heat to low, and let it cook for 20-25 minutes, or until the mutton is tender and the water has mostly evaporated. Stir every 5-7 minutes to prevent sticking.
4. 4

   Perform the 'Ghotala' (Scramble)

   • Uncover the pan. If there's any excess liquid, cook on high heat for 1-2 minutes to dry it out.
   • Push the cooked kheema to the sides of the pan, creating a well in the center.
   • Crack the three eggs directly into the center well.
   • Allow the eggs to set for about 30 seconds, then gently scramble them within the well using your spatula.
   • Once the eggs are about 80% cooked, begin mixing them into the surrounding kheema.
   • Continue to cook and stir for 2-3 minutes until the egg is fully cooked and well integrated with the mince.
5. 5

   Finish and Serve

   • Turn off the heat. Add the butter, garam masala, chopped coriander leaves, and a generous squeeze of fresh lemon juice.
   • Mix everything together until the butter has melted and is well combined.
   • Serve immediately with hot, buttered pav, sliced onions, and lemon wedges on the side.