Name: Mutton Kheema with Boiled Eggs recipe by Sana Tungekar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 grams Mutton mince (goat); 6 eggs; 4 big size Onions; 3 big tomatoes; 2 tbsp Ginger-Garlic paste; 1-2 tbsp Oil; Salt to taste; 1-1/2 tsp red chilli powder; 1 tsp cumin and coriander powder; 1 tsp garam masala; 1-2 star anise; Salt and pepper (optional)

ABOUT Mutton Kheema with Boiled Eggs RECIPE

Well cooked Mughlai mutton kheema for guests garnished with boiled eggs wedges to enjoy with roti parathas and/or pav.

Ingredients Serving: 4

500 grams Mutton mince (goat)
6 eggs
4 big size Onions
3 big tomatoes
2 tbsp Ginger-Garlic paste
1-2 tbsp Oil
Salt to taste
1-1/2 tsp red chilli powder
1 tsp cumin and coriander powder
1 tsp garam masala
1-2 star anise
Salt and pepper (optional)

Instructions

Wash and drain the kheema in a colander.
Chop onions finely.
Chop tomatoes finely and keep aside.
Hard boil the eggs.
Heat oil in a pressure cooker.
Add the onions in hot oil and fry till golden brown.
Add ginger-garlic paste and salt.
Stir fry and add tomatoes.
Stir fry well and add all spices whole and powder.
Now mix well and add the washed kheema and mix all well.
Simmer on slow and add a small bowl of water
Pressure cook 15 minutes, put of flame and open the cooker.
Dry out any water if present.
Remove kheema in serving dish and peel eggs. Cut quarters of eggs and add on the kheema.
Sprinkle salt and pepper on eggs.
Enjoy with Roti, parantha or breads and Naans.

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