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 Saoji Mutton Homestyle Mutton Curry - SK Khazana Nalli Nihari - SK Khazana Lamb Balls with Couscous
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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