Kheema Par Eeda
spiced mutton mince with eggs baked into the surface, soft yolks over dry kheema
Allergens in Kheema Par Eeda: milk, egg.
Ingredients
Quantities for 4.
- 500g, minced Mutton
- 4 large Eggs
- 2 large, finely chopped Onion
- 2 medium, finely chopped Tomato
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 3, finely chopped Green Chilli
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 3/4 tsp Garam Masala
- a handful, chopped Coriander Leaves
- 10 leaves, chopped Mintoptional
- 3 tbsp Ghee
- 1/2 tsp, coarsely ground Black Pepperfor cracking over the eggs
- to taste Salt
- 150ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use a wide pan with a lid. You need enough surface area to sit four eggs apart from each other.
- Bring the eggs to room temperature so the whites set evenly on the hot kheema.
- The kheema must be dry before the eggs go on. Wet mince makes the whites run together into a puddle.
Method
- Heat the ghee in a wide kadhai and fry the onion until golden brown, 12 minutes.
- Add ginger, garlic and green chilli and fry 2 minutes.
- Add turmeric, chilli powder, coriander and cumin powder, and fry 30 seconds.
- Add the mince and break it up with the back of a spoon, frying 8 minutes until it loses all pinkness and starts to catch.Break the lumps early. Once the mince sets in clumps you will not get it smooth again.
- Add the tomato and salt and cook 6 minutes until the tomato disappears into the mince.
- Add the water, cover, and simmer 12 minutes, then uncover and cook off every trace of liquid, about 5 minutes.Dry means dry. Tilt the pan and no gravy should run.
- Stir through the garam masala, coriander leaves and mint, then level the surface and press four shallow wells with the back of a spoon.
- Crack an egg into each well, season with salt and the coarse black pepper.
- Cover and cook on the lowest heat 8-10 minutes, until the whites are opaque and the yolks still wobble.Check at 8 minutes. A minute too long and you lose the runny yolk that makes the dish.
- Bring the pan to the table and serve with pav or rotli.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. This one leaves the yolk soft or raw on purpose. Use pasteurised eggs if you serve it that way, or cook the yolk firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten straight away for the soft yolks. Leftover kheema alone keeps 2 days refrigerated; reheat and crack fresh eggs onto it.
Nutrition Good estimate
One serving of Kheema Par Eeda (365 g) is about 356 calories, or 98 calories per 100 g.
High protein: 34 g a serving, 39% of the calories
| Per serving365 g | Per 100 g | |
|---|---|---|
| Calories | 356 kcal | 98 kcal |
| Protein | 34.4 g | 9 g |
| Carbohydrate | 14.2 g | 4 g |
| of which sugars | 5.4 g | 2 g |
| Fibre | 3.3 g | 1 g |
| Fat | 18.1 g | 5 g |
| of which saturated | 8.5 g | 2 g |
| of which unsaturated | 8.0 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.