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Main Ingredients | Mutton mince, Eggs |
Cuisine | Parsi |
Course | Main Course Mutton |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Keema Par Eeda
- 200 grams Mutton mince
- 6 Eggs
- 2 1/2 tablespoons Ghee
- 2 medium Onions,chopped
- 2 medium Tomatoes,chopped
- 3 Green chillies,seeded
- 5-6 cloves Garlic,chopped
- 1 inch piece Ginger,chopped
Method
- 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 minute.
- 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.
- 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. Sprinkle a little salt and cover and cook for four to five minutes or till the eggs are set. Serve hot with roti, pav or steamed rice.
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