Mutton Keema Ghotala

Name: Mutton Keema Ghotala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton mince (fresh, with a little fat); 4 pcs egg; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tsp ginger-garlic paste; 2 tbsp oil; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.5/5(87)

TASTE SCORE

9/10

Spicy minced mutton cooked with onions, tomatoes, and eggs until rich, soft, and slightly scrambled together. This street-style favorite is hearty, messy in the best way, and perfect with pav or roti on the side.

PREP

20m

COOK

40m

SERVES

1 KATORI

550 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion, tomato, and green chili.
2.Chop the coriander leaves and keep the lemon juice ready.
3.Lightly beat the eggs in a bowl until just mixed.
saute · ~7 min
Cook the onion base.
1.Heat oil in a pressure cooker or deep pan over medium heat.
2.Add the chopped onion and cook until light golden, 5 to 6 minutes.
3.Add green chili and ginger-garlic paste, then cook for 1 minute until the raw smell goes.
TIPKeep the heat medium so the onion browns evenly without burning the paste.
saute · ~7 min
Add tomatoes and spices.
1.Add the chopped tomato and cook until soft and pulpy, 5 to 6 minutes.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, and salt.
3.Mix well and cook for 1 minute so the spices bloom in the oil.
pressure cook · ~20 min
Cook the mutton mince.
1.Add the mutton mince and break it up well with a spoon so there are no large lumps.
2.Cook for 4 to 5 minutes, stirring often, until the mince changes color.
3.Pour in water and stir well.
4.Cover and pressure cook for 15 minutes, then let the pressure drop naturally.
TIPBreaking up the mince well at this stage gives the final dish its soft, street-style texture.
saute · ~6 min
Dry the keema slightly.
Open the cooker and cook the keema on medium heat for 5 to 7 minutes, stirring often, until most of the extra moisture reduces and the mixture looks thick and glossy.
mix · ~4 min
Make the ghotala.
1.Lower the heat and pour in the beaten eggs.
2.Stir continuously so the eggs scramble into the keema and coat it evenly.
3.Add garam masala and cook for 2 to 3 minutes until the eggs are softly set and mixed through.
TIPDo not overcook after adding the eggs or the ghotala will turn dry instead of rich and soft.
garnish
Finish with coriander and lemon.
Turn off the heat, mix in the coriander leaves and lemon juice, and give everything one last stir.
serve
Serve hot.
Spoon the mutton keema ghotala into bowls and serve hot with pav, roti, or paratha on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use mince with a little fat as listed; very lean mutton can make the ghotala taste dry.
2
Cook the tomatoes until they turn pulpy and the oil starts peeking through, or the keema will taste sharp.
3
Break up the mince thoroughly as soon as it hits the pan so you get the soft, street-style texture instead of big chunks.
4
Reduce the keema until thick and glossy before adding eggs; excess liquid will make the eggs watery rather than creamy.
5
Keep the heat low when pouring in the beaten eggs and stir constantly for fine, soft curds through the mince.
6
Add the lemon juice only after switching off the heat so its brightness stays fresh and doesn't turn bitter.
7
This dish reheats well; add a splash of water while warming so the keema loosens without drying out.