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
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 Kalia Safed Masalewale Chaampan Rajasthani Lamb Chop Korma Anardana Pahadi Mutton
Keema Par Eeda Recipe Card
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.
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.
Nutrition Info
Calories : 1432 Kcal
Carbohydrates : 38.2 gm
Protein : 82 gm
Fat : 105.5 gm
Other : Vitamin B12= 10.6mcg
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