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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Mutton mince (keema)(मटन का कीमा),

Cuisine : Parsi

Course : Main Course_Mutton

Keema Par Eeda

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Keema Par Eeda checkout Keema Biryani , Keema Bharta , Sicillian Meat Balls , Lagan Ka Keema . You can also find more Main Course_Mutton recipes like Gode Mutton, Dahi Ka Gosht, Meat balls, Lamb Potjie. Or try out these recipes from Parsi Cuisine like Fish In Banana Leaves, Parsi Devilled Eggs, Dhansaak Masala, Soya Chop Patio.

Keema Par Eeda Recipe - How to make Keema Par Eeda


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Mutton mince (keema) 200 grams

  • Eggs 6

  • Ghee 2 1/2 tablespoons

  • Onions chopped2 medium

  • Tomatoes chopped2 medium

  • Green chillies seeded3

  • Garlic chopped5-6 cloves

  • Ginger chopped1 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


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.

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