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Kheema Gotala

4.58 from 14 votes
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Ingredients Method

Ingredients
  

  • 2 inches sticks Cinnamon
  • 2 green Cardamoms
  • 3 - 4 Star Anise
  • 3 inch piece Ginger
  • 2 whole Chillies
  • 2 lbs ground Meat Beef or Mutton or Chicken
  • 2 - 3 cups Water
  • 1/2 cup Oil
  • 1 cup diced Onion
  • 2 tbsps each julienne of Ginger & Garlic
  • 2 tbsps sliced green Chillies
  • 1 tsp Garam Masala
  • 1 tsp Cumin
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 1/2 tsp Turmeric powder
  • 2 cups diced Tomatoes
  • Salt to taste
  • 2 cups reserved stock
  • 1 cup frozen Peas
  • 3 Eggs to scramble
  • 1 cup chopped Coriander
  • 1 whole Egg for garnish optional
  • To serve with
  • Pao
  • Butter
  • Chilli powder
  • Chopped Coriander

Method
 

  1. In a pot add the water and all of the whole spices, ginger & whole green chillies and bring to the boil
  2. Add the meat and allow this to cook covered for 10 - 15 mins, breaking the meat up in between
  3. Skim off any impurities but save the stock for late and remove the whole spices, ginger and chillies
  4. Reserve the stock
  5. Heat the oil in a large kadai or pot and add the onions, followed by the julienne of ginger and garlic and chillies
  6. Add all the powdered spices and the tomatoes
  7. Cook this till the tomatoes get mushy and it’s easily squished with the back of a spoon
  8. Add the drained meat
  9. Add 2 cups of the reserved stock and mix it in one cup at a time
  10. Taste for salt and add as needed
  11. Cover and cook
  12. Add the peas
  13. Add 3 Eggs one in at a time and scramble it gently
  14. Add the chopped Coriander
  15. Optional, cook a whole egg for garnish, sprinkle this with chilli powder and salt
  16. Put the lid on and allow the egg to cook
  17. Heat up some butter in a tava, sprinkle with red chilli powder and coriander and add the bread to toast and serve with the kheema gotala