Mutton Khagina

Instructions

1. 1

   Sauté the aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions.
   • Sauté the onions for 6-7 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
2. 2

   Cook the masala and keema

   • 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.
   • Add the mutton keema to the pan. Use a spatula to break up any lumps and combine it thoroughly with the masala.
   • Sauté the keema for 4-5 minutes until it changes color from pink to brown.
   • 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

   Scramble the eggs with keema