Mutton Keema with Eggs

INGREDIENTS

• 600g Mutton Keema
• 4 Egg
• 2 Onion
• 2 Tomato
• 200g Green Pea
• 4 cloves Garlic
• 2 tsp Ginger
• 2 Green Chilli
• 4 tbsp Cooking Oil
• 2 tsp Cumin Seed
• 0.5 tsp Turmeric
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 1 tsp Salt
• 300ml Water
• 4 tbsp Cilantro

STEPS

1. 1

   Place a clean plate beside the stove for the cooked keema. Heat 4 tbsp of cooking oil in a heavy pan over medium heat. Add 2 tsp of cumin seed and let it sizzle for 20 seconds.

   ⏱ 0 min

2. 2

   Add 2 onions (finely chopped) and fry for 8 to 10 minutes, stirring often, until golden brown. Add 4 cloves of garlic (minced), 2 tsp of ginger, and 2 green chillis (finely chopped), then cook for 1 minute.

   ⏱ 8 min

3. 3

   Add 2 tomatoes (finely chopped), 0.5 tsp of turmeric, 2 tsp of ground coriander, and 1 tsp of salt. Cook for 8 to 10 minutes, stirring occasionally, until the tomato breaks down and the oil begins to separate at the edges.

   ⏱ 8 min

4. 4

   Add 600g of mutton keema and break it up thoroughly with a wooden spoon. Cook over medium-high heat for 10 to 12 minutes, stirring frequently, until no pink remains and the mince is browned throughout.

   ⏱ 10 min

5. 5

   Add 300ml of water and the missing Green Pea, cover, and simmer over low heat for 20 minutes. Stir once or twice, then uncover and simmer for 5 minutes until the keema is thick and the peas are tender.

   ⏱ 20 min

6. 6

   Stir in 1 tsp of garam masala. Make one shallow well in the keema and crack 4 eggs into it. Cover and cook over low heat for 6 to 8 minutes, until the white is fully set and the yolk reaches the desired firmness. For a fully set yolk, cook for the full 8 minutes.

   ⏱ 6 min

7. 7

   Scatter 4 tbsp of cilantro over the keema and serve hot. Wash the pan, utensils, and any surfaces that contacted the raw mutton before using them for other foods.