Mutton Keema Ghotala
A hearty and spicy Mumbai street food classic! Finely minced mutton is cooked in a rich, aromatic masala and then scrambled with eggs for a unique, delicious texture. Perfect for scooping up with soft pav buns.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Build the Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
- d.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.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Cook the Masala and Mutton Keema
- b.Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds until aromatic.
- c.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.
- d.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.
- e.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
Step 3
- a.Create the 'Ghotala' (Scramble)
- b.Uncover the pan. Push the cooked keema to the sides, creating a well in the center.
- c.Crack the three eggs directly into the well. Let them set for about 30-45 seconds without stirring.
- d.Begin to gently scramble the eggs within the well. Once they are partially cooked, start incorporating them into the surrounding keema.
- e.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
Step 4
- a.Finish and Serve
- b.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.
- c.Mix everything gently to combine.
- d.Serve immediately with hot, buttered pav buns, sliced onions, and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton keema with a bit of fat (around 20%). Lean keema can become dry.
- 2Don't rush cooking the onions. A deep golden brown color is essential for the rich, slightly sweet base of the dish.
- 3Ensure the keema is almost dry before adding the eggs; otherwise, the final dish will be watery.
- 4Do not overcook the eggs. They should be soft and well-integrated into the keema, not dry and rubbery.
- 5Toasting the pav buns with a generous amount of butter is key to the authentic street-food experience.
- 6This dish tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Protein Swap
Replace mutton with chicken keema for a lighter version. Reduce the simmering time in step 2 to 10-12 minutes as chicken cooks faster.
Add VegetablesAdd Vegetables
Add 1/2 cup of green peas (matar) along with the water in step 2 for extra texture and sweetness.
Increase SpiceIncrease Spice
For a spicier kick, increase the amount of red chilli powder or add more finely chopped green chillies.
Vegetarian VersionVegetarian Version
Create a vegetarian 'Ghotala' by replacing mutton keema with crumbled paneer or a mixture of mashed vegetables like potatoes, carrots, and peas. Add the paneer/vegetables after the tomato masala is cooked and sauté for 5-7 minutes before adding the eggs.
Why this is on our healthy list.
Rich in Protein
Both mutton and eggs are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Excellent Source of Iron
Mutton is a prime source of heme iron, a type that is easily absorbed by the body. Adequate iron intake is crucial for producing red blood cells, preventing anemia, and maintaining energy levels.
Boosts Energy Levels
The combination of protein, fats, and B vitamins (especially B12 from mutton) contributes to effective energy metabolism, helping to reduce fatigue and keep you feeling energized.
Frequently asked questions
A single serving of Mutton Keema Ghotala (approximately 1 cup or 220g) contains around 520-580 calories, excluding the buttered pav buns. The final count can vary based on the fat content of the mutton and the amount of oil used.