Ingredients:

For boiling keema -

-       1 lb Mutton Keems

-       Salt to taste

-       ½ tsp Turmeric powder

-       ½ tbsp minced ginger

-       1 tbsp chopped garlic

For the Ghotala -

-       3 tbsp oil (any)

-       1 tbsp whole garam masala

-       1 bay leaf

-       1 chopped red onion

-       1 tbsp ginger garlic paste

-       1-2 chopped green chilies

-       ½ tbsp Turmeric powder

-       1 tbsp red chili powder

-       1 tsp cumin powder

-       1 tsp coriander powder

-       3 chopped roma tomatoes

-       Salt to taste

-       ½ cup green peas boiled

-       4 eggs

-       1 tbsp lemon juice

-       1 tbsp chopped cilantro

Method:

-       Take saucepan. Add water to it and let it boil. Add salt, turmeric, ginger and garlic to it. Let it boil for another minute and add keema to it. Boil keema for about 15 minutes. Strain Keema and reserve the stock for later use.

-       Take a heavy bottom pan. Add oil to it. Add whole garam masala and bay leaf. Let it splutter.

-       Add chopped red onions to it. Cook it until golden brown. Add ginger garlic paste and chopped green chilis. Cook it for another 2-3 mins.

-       Add turmeric, red chili powder, coriander and cumin powder to this and let it cook for about a minute.

-       Then add tomatoes and salt to taste and cook it until they are mushy.

-       Add boiled peas to this mix and cook it for another 4-5 minutes. Add ½ cup keema stock and cook it for 3 minutes. Add keema to this mix with more ½ cup keema stock and cook it for at least 10 minutes and later cover it with a lid and cook it for 5-7 mins.

-       Add 3 eggs and mix it well with the keema mix and this is called as “ Ghotala “. Cover it and cook it for another 2 minutes.

-       Add lemon juice and garnish it with chopped cilantro.

-       Plate it and place a spicy sunny side up egg on it. Enjoy it with some pavs (dinner rolls).