Mutton Khagina
A hearty Kashmiri-style egg and mutton dish where spiced minced meat is cooked down with onions and tomatoes, then softly set with eggs. Rich, savory, and perfect with bread or paratha as part of a comforting meal.
For 4 servings
- prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion, tomato, green chili, and coriander leaves.2.Keep the minced mutton ready at room temperature for 10 minutes.3.Break the eggs into a bowl and whisk lightly until combined. - saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add the chopped onion and cook until soft and light golden, 5 to 7 minutes.3.Add green chili and ginger-garlic paste, then cook for 1 minute until the raw smell fades.TIPKeep the heat medium so the onion sweetens without burning. - saute · ~10 min
Brown the mutton and spices.
1.Add the minced mutton and break it up well with a spoon.2.Cook until the meat changes color and starts to lose moisture, 6 to 8 minutes.3.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.4.Mix well and cook for 2 minutes so the spices coat the meat. - simmer · ~15 min
Cook the mutton with tomatoes.
1.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes.2.Pour in water and mix well.3.Cover and cook on low heat until the mutton is tender and the mixture turns semi-dry, 12 to 15 minutes.TIPIf the pan dries too fast before the mutton softens, add 1 to 2 tbsp more water. - mix · ~3 min
Add the eggs and set them softly.
Lower the heat and pour in the whisked eggs. Stir gently and continuously so the eggs form soft curds through the mutton instead of one firm layer. Cook for 2 to 3 minutes, just until softly set.
TIPDo not overcook after adding the eggs or the khagina will turn dry. - garnish
Finish with coriander leaves.
Sprinkle the chopped coriander leaves over the khagina and give it one gentle mix.
- serve
Serve hot.
Serve Mutton Khagina hot with bread, lavasa, or paratha as part of a complete meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Break up the minced mutton well as it browns so the final khagina stays loose, not clumpy.
- 2Cook the tomatoes down until pulpy before adding water; this prevents a raw, sour finish.
- 3Aim for a semi-dry mutton masala before the eggs go in, or the eggs will turn watery.
- 4Keep the heat low while adding eggs and stir constantly for soft curds woven through the mince.
- 5Stop cooking when the eggs still look slightly glossy; residual heat will finish setting them.
- 6This dish reheats best gently on low heat with a splash of water to loosen the masala.
Adapt it for your goals.
Low-spice
Reduce green chili and red chili powder for a gentler version that keeps the savory mutton-egg character.
high proteinHigh-protein
Add 1 or 2 extra eggs for a more egg-forward khagina with softer, richer curds.
ghee finishedGhee-finished
Replace part of the oil with ghee for a fuller aroma and a more indulgent finish.
keema style chickenKeema-style chicken
Swap minced mutton for minced chicken if you want a lighter, faster-cooking version.
Why this is on our healthy list.
Rich in Protein
Mutton and eggs together make this dish satisfying and protein-dense, which helps keep the meal filling.
Contains Iron and B Vitamins
Goat meat naturally provides iron and B vitamins, nutrients commonly associated with red meat dishes.
Includes Antioxidant-Rich Aromatics
Onion, tomato, ginger, garlic, chili, and coriander add plant compounds along with flavor and freshness.
Frequently asked questions
Yes. Lamb gives a similar richness, while chicken makes a lighter dish; just reduce the simmering time for chicken.
