Mutton Khagina
A hearty Hyderabadi breakfast classic where tender minced mutton is cooked with aromatic spices and then scrambled with eggs. Perfect with warm pav or roti for a protein-packed meal.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the aromatics
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions.
- c.Sauté the onions for 6-7 minutes, stirring occasionally, until they turn soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
- 2
Step 2
- a.Cook the masala and keema
- b.Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5-6 minutes, until the tomatoes turn mushy and oil starts to separate from the masala.
- c.Add the mutton keema to the pan. Use a spatula to break up any lumps and combine it thoroughly with the masala.
- d.Sauté the keema for 4-5 minutes until it changes color from pink to brown.
- e.Pour in 1/2 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and cook for 10-12 minutes, or until the keema is tender and all the water has evaporated.
- 3
Step 3
- a.Scramble the eggs with keema
- b.In a separate bowl, crack the 4 eggs and whisk them lightly with a fork.
- c.Pour the whisked eggs evenly over the cooked keema in the pan. Let it sit for 30-40 seconds without stirring to allow the eggs to set slightly at the bottom.
- d.Gently start scrambling, folding the cooked egg into the keema. Continue to cook for 2-3 minutes until the eggs are cooked through but remain soft and moist.
- 4
Step 4
- a.Garnish and serve
- b.Sprinkle the garam masala and freshly chopped coriander leaves over the khagina. Give it a final mix.
- c.Squeeze fresh lemon juice over the top just before serving.
- d.Serve hot with pav (bread rolls), roti, or toasted bread slices.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use finely minced mutton for the best texture in the final dish.
- 2Do not overcook the eggs. They should be soft and moist, not dry and rubbery, for the perfect khagina.
- 3Ensure the keema is fully cooked and the mixture is relatively dry before adding the eggs to prevent a watery result.
- 4For a richer flavor, you can add a tablespoon of ghee along with the oil or at the end.
- 5Adjust the amount of green chilies and red chili powder to suit your preferred level of spiciness.
Adapt it for your goals.
Vegetarian
Replace mutton keema with 300g of crumbled paneer (cottage cheese) or soya granules. Sauté it with the masala for a few minutes before adding the eggs.
kid friendlyKid friendly
Omit the green chilies and reduce the red chili powder to 1/4 tsp to make a milder version for children.
high proteinHigh protein
Increase the number of eggs to 6 and add a handful of cooked chickpeas along with the keema for an extra protein boost.
quickQuick
Use leftover keema masala. Simply reheat the keema in a pan, then pour in the whisked eggs and scramble until cooked.
