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Kheema Gotala

4.41 from 10 votes

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

Instructions
 

  • In a pot add the water and all of the whole spices, ginger & whole green chillies and bring to the boil
  • Add the meat and allow this to cook covered for 10 - 15 mins, breaking the meat up in between
  • Skim off any impurities but save the stock for late and remove the whole spices, ginger and chillies
  • Reserve the stock
  • Heat the oil in a large kadai or pot and add the onions, followed by the julienne of ginger and garlic and chillies
  • Add all the powdered spices and the tomatoes
  • Cook this till the tomatoes get mushy and it’s easily squished with the back of a spoon
  • Add the drained meat
  • Add 2 cups of the reserved stock and mix it in one cup at a time
  • Taste for salt and add as needed
  • Cover and cook
  • Add the peas
  • Add 3 Eggs one in at a time and scramble it gently
  • Add the chopped Coriander
  • Optional, cook a whole egg for garnish, sprinkle this with chilli powder and salt
  • Put the lid on and allow the egg to cook
  • 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