Surti Keema Ghotala with Ladi Pav

Instructions

1. 1

   Prepare the Keema Base

   • Heat oil in a heavy-bottomed pan or kadai over medium-high heat. Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and become mushy.
   • Lower the heat and add all the spice powders: turmeric, red chilli, coriander, cumin, and pav bhaji masala. Stir continuously for 1 minute until the spices are fragrant and oil begins to separate from the masala.
   • Add the mutton keema and salt. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema changes color and is well-browned.
   • Pour in 1 cup of hot water, stir well, and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes, or until the keema is tender and the gravy has thickened. Stir a few times in between to prevent sticking.
2. 2

   Create the 'Ghotala'

   • Once the keema is cooked, ensure the gravy is thick but not completely dry. Use the back of a spoon to create four small indentations or 'wells' in the keema.
   • Place 1/2 tbsp of butter into each well and allow it to melt.
   • Carefully crack one egg into each buttered well, keeping the yolk intact, similar to making sunny-side-up eggs.
   • Sprinkle a tiny pinch of salt and pepper over each egg if desired. Let the eggs cook undisturbed for 2-3 minutes until the whites are about 70% set but the yolks are still completely runny.
3. 3

   Mix, Finish, and Serve

   • Using a spoon or a pav bhaji masher, gently break the runny yolks and begin to scramble and mix the semi-cooked eggs into the keema. The goal is to create a messy, glorious 'ghotala' with visible streaks of egg white and yolk, not a uniform scramble.
   • Cook for another 1-2 minutes while mixing, until the egg is just cooked through but still soft and luscious.
   • Turn off the heat. Stir in the garam masala, most of the chopped coriander leaves (saving some for garnish), and the fresh lemon juice.
   • While the ghotala rests, slit the pav buns horizontally and toast them on a tawa with the remaining butter until golden and slightly crisp.
   • Serve the hot Keema Ghotala immediately, garnished with the remaining coriander leaves, alongside the buttered pav, sliced raw onions, and lemon wedges.