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A hearty and flavorful Mumbai street food classic! Finely minced mutton is slow-cooked in a medley of aromatic spices and then scrambled with soft eggs. Perfect for scooping up with warm, buttered pav for a truly satisfying meal.
For 4 servings
Sauté Aromatics
Brown the Mutton Kheema
Add Spices and Tomatoes
A hearty and flavorful Mumbai street food classic! Finely minced mutton is slow-cooked in a medley of aromatic spices and then scrambled with soft eggs. Perfect for scooping up with warm, buttered pav for a truly satisfying meal.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 596.76 calories per serving with 30.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Simmer to Tenderize
Incorporate the Eggs (The 'Ghotala')
Finish and Serve
Replace mutton with minced chicken or turkey. Note that cooking time for the mince will be shorter.
Make a vegetarian version using crumbled paneer, soya granules, or a mix of finely chopped vegetables like mushrooms, carrots, and bell peppers.
Add 1/2 cup of green peas (matar) along with the tomatoes for extra texture and sweetness.
For a richer, more indulgent dish, add a tablespoon of butter or ghee along with the oil at the beginning.
Both mutton and eggs are high-quality protein sources, essential for building and repairing tissues, muscle growth, and overall body function.
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
This dish is a good source of B-vitamins, particularly B12 from mutton and eggs, which is vital for nerve function and the formation of red blood cells.
The use of spices like turmeric (containing curcumin) and ginger provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
'Ghotala' is a Hindi/Marathi word that translates to 'scramble' or 'jumble'. In this recipe, it refers to the act of scrambling eggs directly into the cooked minced mutton, creating a delicious, messy, and integrated dish.
Mutton Kheema Ghotala is a protein-rich dish due to the mutton and eggs, which is good for muscle maintenance. However, it can be high in saturated fat and calories, especially when served with buttered pav. To make it healthier, use leaner mince, reduce the amount of oil, and serve it with whole wheat bread.
A single serving of Mutton Kheema Ghotala (approximately 1 cup or 310g) contains around 450-550 calories, excluding the pav. The exact number can vary based on the fat content of the mutton and the amount of oil used.
Yes, you can easily substitute mutton with minced chicken or turkey. The cooking time for the mince will be shorter, around 10-12 minutes during the simmering stage (Step 4).
To reduce the spice level, you can omit the green chillies or remove their seeds. You can also reduce the amount of red chilli powder to your preference.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan over low heat, adding a splash of water if it seems too dry. You can also microwave it until heated through.
The most authentic and popular way to serve Kheema Ghotala is with warm, butter-toasted pav (Indian bread rolls). It's also great with roti, chapati, or even plain steamed rice. A side of sliced onions and lemon wedges is highly recommended.
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