How to make 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 Dhaniya Adrak Champe, Bhuna Mutton With Coconut Masala, Dabba Ghosht, Bamchunth Syun. Or try out these recipes from Parsi Cuisine like Lagan Nu Custard, Mung Ni Dal Ne Papeta, Parsi Fried Fish, Lagan nu Custard.

Keema Par Eeda Recipe Card

Keema Par Eeda
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Keema Par Eeda

  • Mutton mince (keema) 200 grams

  • 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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