Mutton curry in a dark clay pot with curry leaves, a star anise and green chillies on a wooden table

RecipeParsiBreakfast

Mutton Kheema Ghotala Recipe, Parsi Style Eggs

Name: Mutton Kheema Ghotala Recipe, Parsi Style Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Parsi
Ingredients: 300 g Mutton mince; 2 tbsp Oil; 2 Onion, chopped; 1 tbsp Ginger-garlic paste; 2 Green chillies, chopped; 1 Tomato, chopped; ½ tsp Turmeric; 1 tsp Chilli powder; 1 tsp Cumin powder; Salt (to taste); 4 Eggs; Coriander leaves (a handful)

Spiced mutton mince cooked with onion, tomato and chilli, then scrambled loosely with eggs into a Parsi-style ghotala. Serve with pav or toast.

Total time

40 m

25 m hands-on

Serves

generously

Difficulty

Easy

one pan

Eggs

Parsi

key detail

Raw materials

One 450 g pack covers this twice. Use 300 g here and keep the rest chilled.

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Method

5 steps. Read it through before you start.

01
Fry the onion
Heat oil and fry onion and chillies until golden. Add the ginger-garlic paste.
02
Cook the mince
Add the mince and spices. Cook 12 minutes, breaking up lumps, until dry and browned. Cook until tender, and until minced or shaped meat reaches 71 °C at the centre if you use a thermometer.
03
Add tomato
Stir in the tomato and cook until soft.
04
Add the eggs
Beat the eggs with a pinch of salt. Pour over the kheema and stir gently on low until just set.
05
Serve
Top with coriander and serve with pav.

Questions

What is ghotala?+

Ghotala means a scramble or mix. In this dish the eggs are folded through the kheema.

Can I use fewer eggs?+

Yes. Two eggs gives a drier result.

Can I make the kheema ahead?+

Yes. Cook it a day ahead and add the eggs at serving time.

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