Kheema Ghotala/Spicy Kheema with Eggs

Kheema Ghotala/Spicy Kheema with Eggs

By Harshada
  • Serves: 2
  • Prep Time: 15-20 mins
  • Cooking: 20-30 mins
  • Calories:




Keema Ghotala is a delicious Parsi breakfast, often made from leftover Keema from previous dinner,served with Brun , or fresh Pav. Ghotala means a Mess or Scam, but Keema Ghotala surely seems a delicious mess!. Keema Ghotala is made by scrambling leftover cooked curried Keema with eggs, onions and capsicum. Though most of us Indians aren’t accustomed to eating meat for a breakfast, this superb spiced meat dish can be a classic lunch menu as well.

This recipe calls for lamb mince, but Chicken Mince can also be used. Instead of precooking the mince as in case of lamb mince,chicken mince can be directly added to the sauteed onions.

Ingredients

Directions

  1. In a pressure cooker,hear 1 tbsp oil and fry 2 tbsp Chopped Onions , 1 tsp Ginger Garlic paste and fry till translucent. Add1/2 tsp Salt and turmeric and 1/2 Cup water. Pressure cook to 3-5 whistles.Let the steam release naturally.
  2. In a fry pan,heat remaining 1 tbsp oil and butter. Fry onions and ginger garlic paste till browned. Add capsicum and tomatoes and fry for 2 mins, till the tomatoes soften.
  3. Add red chilli powder,garam masala and fry till oil seperates. Add the cooked mince with the stock and fry till the water dries up, but the keema is semi dry.
  4. Beat the egss in a bowl and pour over the keema.Adjust the salt and scramble the eggs with the keema. Cover for 1 min and scramble again till the mixture looks like a bhurjee.
  5. Drizzle lemon juice and top with coriander leaves.
  6. Serve with lightly toasted buttered pav or bread slices.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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