Mutton Kheema Ghotala with Ladi Pav

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 7-8 minutes, stirring occasionally, until they are soft and light golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
2. 2

   Brown the Mutton Kheema

   • Increase the heat to high. Add the minced mutton to the pan.
   • Using a spatula, break up the mince and sauté for 6-8 minutes until it changes color from pink to brown and all the moisture has evaporated. This step is crucial for a good texture and to prevent lumps.
3. 3

   Add Spices and Tomatoes

   • Reduce the heat to medium-low. Add all the dry spice powders: turmeric, red chilli, coriander, cumin, pav bhaji masala, and salt.
   • Stir and cook for 1 minute until the spices are fragrant.
   • Add the chopped tomatoes. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down completely and oil begins to separate from the masala.
4. 4

   Simmer to Tenderize

   • Pour in 1 cup of water and stir well, scraping the bottom of the pan.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the pan and let the kheema simmer for 15-20 minutes, or until the mutton is fully cooked and tender, and the gravy has thickened. Stir once or twice in between.
5. 5

   Incorporate the Eggs (The 'Ghotala')

   • Uncover the pan. The kheema should have a thick, gravy-like consistency.
   • Create four small wells in the kheema mixture. Crack one egg into each well.
   • Let the eggs cook undisturbed for 2-3 minutes until the whites are partially set.
   • Using your spatula, gently break the yolks and scramble the eggs, mixing them into the kheema. Cook for another 2-3 minutes until the eggs are just cooked but remain soft and creamy.
6. 6

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala and half of the chopped coriander leaves over the kheema. Give it a final stir.
   • Let it rest for 5 minutes for the flavors to meld.
   • Serve hot, garnished with the remaining coriander leaves and lemon wedges on the side. It is best enjoyed with butter-toasted pav (bread rolls).