Keema Par Eeda

Ingredients

• 2 cups mutton mince (keema)
• 4 eggs
• 2½ tablespoons ghee
• 1 inch ginger, chopped 
• 1 tablespoon chopped garlic
• 2 medium onions, chopped + to serve
• 1 teaspoon turmeric powder
• 3 teaspoons cumin powder
• 1½ teaspoons red chilli powder
• 1 cup fresh tomato puree
• 4 green chillies, finely chopped
• Salt to taste
• 2 tablespoons vinegar
• 1½ teaspoons sugar
• Black pepper powder to taste
• 1 tablespoon chopped fresh coriander leaves
• Pavs to serve
• Lemon wedges to serve

Method

1. Heat ghee in deep non-stick pan, add ginger and garlic, mix and sauté for 1 minute.  Add onions, mix and sauté till onions golden.
2. Add turmeric powder, cumin powder and red chilli powder, mix well and saute for 1 minute.
3. Add tomato puree, green chillies and salt, mix well and saute till oil separates. 
4. Add mutton mince, mix and sauté on high heat for 2-3 minutes. Reduce heat to medium, cover and cook for 2-3 minutes.
5. Add 1 cup water and mix. When the water comes to a boil, cover the pan and cook for 15 minutes.
6. Add vinegar and sugar and mix well and continue to cook for 4-5 minutes more or until the mutton is cooked.
7. Break 1 egg at a time and place at different places over the mutton mince mixture. 
8. Sprinkle a little salt and black pepper powder over the eggs and cover the pan. Lower heat and cook for 4-5 minutes or till the eggs are set.
9. Take the pan off the heat and sprinkle coriander leaves.
10. Transfer each egg with the mince into individual serving plates and serve hot with onions, pavs, and lemon wedges.