Anda Keema

1. 1
   prep

   Crumble the mutton mince and beat the eggs.

   1.Take the mutton mince out of the fridge and let it sit for 10 minutes.

   2.Break the mince apart with a fork so there are no large clumps.

   3.Crack 3 eggs into a bowl, add a pinch of salt, and beat lightly until combined.
2. 2
   saute · ~8 min

   Cook the onions until golden.

   1.Heat 2 tbsp oil in a kadai over medium heat.

   2.Add the chopped onions and sauté for 6-8 minutes until deep golden brown.

   3.Stir frequently to prevent burning, scraping up any bits that stick.

   TIPDon't rush the onions — a rich golden colour guarantees a deeper, sweeter keema flavour.
3. 3
   saute · ~9 min

   Build the masala base.

   1.Add 1 tbsp ginger-garlic paste and slit green chilies to the golden onions.

   2.Sauté for 1 minute until the raw smell is gone.

   3.Add the chopped tomatoes, turmeric, red chili powder, cumin powder, and salt.

   4.Cook, mashing the tomatoes, until they soften and the oil starts to separate at the edges (5-7 minutes).
4. 4
   saute · ~15 min

   Brown the minced mutton in the masala.

   1.Add the crumbled mutton mince to the pan.

   2.Break it up continuously with the spatula for the first 5 minutes so it doesn't clump.

   3.Continue cooking on medium-high heat, stirring occasionally, until the mince is well browned and any released water has evaporated (12-15 minutes).

   TIPLet the mince sear without moving for the first minute, then break it up — this builds a deeper flavour.
5. 5
   mix · ~3 min

   Scramble the eggs into the keema.

   1.Reduce the heat to low.

   2.Pour the beaten eggs evenly over the cooked keema.

   3.Gently fold and scramble the eggs into the meat for 2-3 minutes, until they form soft curds and are just set.

   TIPKeep the heat low and stop when the eggs are still glossy — they'll finish cooking with the residual heat.
6. 6
   garnish

   Finish and serve the anda keema.

   1.Turn off the heat and sprinkle garam masala over the top.

   2.Drizzle with lemon juice and garnish generously with chopped coriander leaves.

   3.Serve immediately with pav, roti, or plain paratha.

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