Mutton Keema Ghotala
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mince with a little fat as listed; very lean mutton can make the ghotala taste dry.
- 2Cook the tomatoes until they turn pulpy and the oil starts peeking through, or the keema will taste sharp.
- 3Break up the mince thoroughly as soon as it hits the pan so you get the soft, street-style texture instead of big chunks.
- 4Reduce the keema until thick and glossy before adding eggs; excess liquid will make the eggs watery rather than creamy.
- 5Keep the heat low when pouring in the beaten eggs and stir constantly for fine, soft curds through the mince.
- 6Add the lemon juice only after switching off the heat so its brightness stays fresh and doesn't turn bitter.
- 7This dish reheats well; add a splash of water while warming so the keema loosens without drying out.
Adapt it for your goals.
Spicier-street-style
Add extra green chili and a little more black pepper for a hotter, more assertive roadside-style keema ghotala.
low oilLow-oil
Use less oil and cook the onions a bit more slowly; the dish will still be flavorful but slightly lighter.
chicken ghotalaChicken-ghotala
Swap mutton mince for chicken mince for a quicker-cooking, milder version with a lighter meat flavor.
dry keema ghotalaDry-keema-ghotala
Reduce the cooked keema further before adding eggs if you want a drier filling-style version for pav or rolls.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton mince and eggs make this a hearty, satisfying dish with plenty of protein to help keep you full.
Iron and B-Vitamin Support
Mutton naturally provides iron and B vitamins, which are commonly associated with energy-supporting meals.
Includes Aromatic Vegetables
Onions, tomatoes, green chili, ginger, and garlic add flavor along with beneficial plant compounds.
Frequently asked questions
Yes. Cook the mince covered in a deep pan with a little extra time until the mutton is fully tender, then reduce the moisture before adding eggs.
