Mutton Keema Ghotala with Lavasa Bread

Instructions

1. 1

   Sauté Aromatics and Build the Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
   • Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's rich flavor.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
2. 2

   Cook the Masala and Mutton Keema

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds until aromatic.
   • Add the chopped tomatoes and salt. Increase heat to medium and cook for 6-8 minutes, mashing the tomatoes with your spatula, until they are completely soft and oil begins to separate from the masala.
   • Add the mutton keema. Increase the heat to high and use the spatula to break up any lumps. Sauté for 5-7 minutes until the keema changes color and is well-browned.
   • Pour in 1/2 cup of water, stir well, and bring to a simmer. Cover the pan, reduce the heat to low, and cook for 20-25 minutes, or until the mutton is tender and most of the liquid has evaporated. The mixture should be semi-dry.
3. 3

   Create the 'Ghotala' (Scramble)

   • Uncover the pan. Push the cooked keema to the sides, creating a well in the center.
   • Crack the three eggs directly into the well. Let them set for about 30-45 seconds without stirring.
   • Begin to gently scramble the eggs within the well. Once they are partially cooked, start incorporating them into the surrounding keema.
   • Continue to cook for 2-3 minutes, stirring continuously, until the eggs are fully cooked but still soft and creamy, and well-integrated with the keema.
4. 4

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala, fresh lemon juice, and chopped coriander leaves over the keema. Add the optional tablespoon of butter for extra richness.
   • Mix everything gently to combine.
   • Serve immediately with hot, buttered pav buns, sliced onions, and lemon wedges on the side.