Mutton Kheema Ghotala
A hearty and flavorful Mumbai street food classic! Finely minced mutton is slow-cooked in a medley of aromatic spices and then scrambled with soft eggs. Perfect for scooping up with warm, buttered pav for a truly satisfying meal.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and light golden brown.
- d.Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Brown the Mutton Kheema
- b.Increase the heat to high. Add the minced mutton to the pan.
- c.Using a spatula, break up the mince and sauté for 6-8 minutes until it changes color from pink to brown and all the moisture has evaporated. This step is crucial for a good texture and to prevent lumps.
- 3
Step 3
- a.Add Spices and Tomatoes
- b.Reduce the heat to medium-low. Add all the dry spice powders: turmeric, red chilli, coriander, cumin, pav bhaji masala, and salt.
- c.Stir and cook for 1 minute until the spices are fragrant.
- d.Add the chopped tomatoes. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down completely and oil begins to separate from the masala.
- 4
Step 4
- a.Simmer to Tenderize
- b.Pour in 1 cup of water and stir well, scraping the bottom of the pan.
- c.Bring the mixture to a boil, then reduce the heat to low.
- d.Cover the pan and let the kheema simmer for 15-20 minutes, or until the mutton is fully cooked and tender, and the gravy has thickened. Stir once or twice in between.
- 5
Step 5
- a.Incorporate the Eggs (The 'Ghotala')
- b.Uncover the pan. The kheema should have a thick, gravy-like consistency.
- c.Create four small wells in the kheema mixture. Crack one egg into each well.
- d.Let the eggs cook undisturbed for 2-3 minutes until the whites are partially set.
- e.Using your spatula, gently break the yolks and scramble the eggs, mixing them into the kheema. Cook for another 2-3 minutes until the eggs are just cooked but remain soft and creamy.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala and half of the chopped coriander leaves over the kheema. Give it a final stir.
- c.Let it rest for 5 minutes for the flavors to meld.
- d.Serve hot, garnished with the remaining coriander leaves and lemon wedges on the side. It is best enjoyed with butter-toasted pav (bread rolls).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton mince with a fat content of around 20%.
- 2Don't skip browning the kheema on high heat; it's essential for developing flavor and texture.
- 3Use a fresh, good-quality pav bhaji masala as it is the star spice in this dish.
- 4To achieve the classic 'ghotala' (mashed) texture, you can use a potato masher to gently mash the mixture after adding the eggs.
- 5Avoid overcooking the eggs. They should be soft and creamy, not dry and rubbery.
- 6For an authentic street-food experience, toast pav rolls in a generous amount of butter until golden and serve alongside.
Adapt it for your goals.
Protein Swap
Replace mutton with minced chicken or turkey. Note that cooking time for the mince will be shorter.
VegetarianVegetarian
Make a vegetarian version using crumbled paneer, soya granules, or a mix of finely chopped vegetables like mushrooms, carrots, and bell peppers.
Add VegetablesAdd Vegetables
Add 1/2 cup of green peas (matar) along with the tomatoes for extra texture and sweetness.
Richer VersionRicher Version
For a richer, more indulgent dish, add a tablespoon of butter or ghee along with the oil at the beginning.
Why this is on our healthy list.
Excellent Source of Protein
Both mutton and eggs are high-quality protein sources, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Provides B-Vitamins
This dish is a good source of B-vitamins, particularly B12 from mutton and eggs, which is vital for nerve function and the formation of red blood cells.
Anti-inflammatory Spices
The use of spices like turmeric (containing curcumin) and ginger provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Frequently asked questions
'Ghotala' is a Hindi/Marathi word that translates to 'scramble' or 'jumble'. In this recipe, it refers to the act of scrambling eggs directly into the cooked minced mutton, creating a delicious, messy, and integrated dish.