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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
Sauté Aromatics and Build the Base
Cook the Masala and Mutton Keema
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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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 850.75 calories per serving with 36.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Create the 'Ghotala' (Scramble)
Finish and Serve
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 1/2 cup of green peas (matar) along with the water in step 2 for extra texture and sweetness.
For a spicier kick, increase the amount of red chilli powder or add more finely chopped green chillies.
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.
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.
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.
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.
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.
It can be part of a balanced diet. It's an excellent source of high-quality protein and iron. However, it can also be high in saturated fat and sodium. To make it healthier, use leaner mutton, control the amount of oil, and serve it with whole wheat pav or roti.
'Ghotala' is a Hindi/Marathi word that translates to 'scramble' or 'jumble'. In this recipe, it refers to the signature step of scrambling eggs directly into the cooked minced meat, creating a unique, rich, and messy (in a good way!) texture.
Yes, you can. In fact, the flavors often deepen and improve overnight. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Absolutely. Chicken keema is a popular and lighter alternative. Since chicken cooks much faster than mutton, you should reduce the simmering time (step 2) to about 10-12 minutes.
While pav is the classic pairing, this dish is very versatile. It goes wonderfully with hot rotis, parathas, naan, or even simple sliced bread toasted with butter.