How to make Keema Par Eeda - Delicious and tasty recipe made of mutton mince topped with eggs .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton mince, Eggs (अंडे)

Cuisine : Parsi

Course : Main Course Mutton

Keema Par Eeda Recipe Card

Keema Par Eeda
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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

For more recipes related to Keema Par Eeda checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Dumwala Gosht, Khichra, Malabar Stew, Bamchunth Syun.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Par Eeda Recipe

  • Mutton mince 200 grams

  • Eggs

  • Eggs 6

  • Ghee 2 1/2 tablespoons

  • Onions chopped 2 medium

  • Tomatoes chopped 2 medium

  • Green chillies seeded 3

  • Garlic chopped 5-6 cloves

  • Ginger chopped 1 inch piece

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1 1/2 teaspoons

  • Red chilli powder 3/4 teaspoon

  • Salt to taste

  • Sugar 3/4 teaspoon

  • Vinegar 1 1/2 tablespoons

Method

Step 1

Heat the ghee in a pan, add onions and sauté for a minute or two. Add the keema and cook for five to six minutes. Meanwhile blend the tomatoes and green chillies to a smooth paste and set it aside. Add garlic and ginger to the keema, mix and cook for a mi

Step 2

Add turmeric powder, cumin powder, red chilli powder and salt and mix well. Cover and cook for another three to four minutes. Add the tomato paste and mix well.

Step 3

Add sugar, vinegar and mix well and continue to cook for two more minutes. Break one egg at a time and place at different places over the keema mixture.

Step 4

Sprinkle a little salt and cover and cook for four to five minutes or till the eggs are set.

Step 5

Serve hot with roti, pav or steamed rice.