Mutton Khagina

1. 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. 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. 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. 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.

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