Egg mutton keema recipe

Here’s a simple and delicious recipe for Egg Mutton Keema:

Ingredients:

• 500g mutton keema (minced)
• 2 large onions, finely chopped
• 2-3 green chilies, finely chopped (adjust to taste)
• 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 1/2 cup yogurt
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 3-4 eggs (boiled)
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Keema:
   • Heat oil or ghee in a large pan over medium heat.
   • Add cumin seeds and mustard seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
   • Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
2. Cook the Mutton Keema:
   • Add the chopped tomatoes and cook until they soften and the oil begins to separate.
   • Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.
   • Add the mutton keema to the pan. Cook for 5-7 minutes until the keema starts to brown.
   • Reduce the heat, add yogurt, and mix well. Cook for another 15-20 minutes on low heat, stirring occasionally, until the keema is cooked through and tender.
3. Add the Eggs:
   • Once the keema is cooked, gently fold in the boiled eggs. You can cut them into halves or quarters before adding them to the keema, or leave them whole if you prefer.
4. Finish and Garnish:
   • Sprinkle garam masala over the keema and mix gently.
   • Garnish with fresh coriander leaves.
   • Serve hot with naan, roti, or rice.

Enjoy your Egg Mutton Keema!