Parsi Kheema Per Eedu

Heat oil in a wide, heavy-bottomed frying pan (a pan with a lid is essential). Add finely chopped onions and sauté until deeply golden brown.

Add ginger-garlic paste and chopped green chillies. Fry for a minute until the raw garlic smell vanishes.

Add the finely chopped tomatoes, turmeric, red chilli powder, and cumin powder. Cook until the tomatoes break down completely and oil oozes out.

Add the dry mutton mince (kheema) and salt. Increase the heat and roast vigorously, breaking apart any lumps, until the meat changes color entirely.

Once the mince is browned, cover the pan and cook on low heat for 15-20 minutes until the meat is fully cooked and tender. The mixture should be semi-dry, not watery.

15–20 min

Stir in garam masala and lots of fresh coriander. Flatten the kheema mixture evenly across the base of the pan using your spatula.

Using the back of a spoon, make shallow indentations (wells) in the flattened meat.

Carefully crack a raw egg into each well. Sprinkle a tiny pinch of salt over each egg.

Cover the pan immediately with a tight lid. Cook on very low heat for 5-7 minutes until the egg whites are perfectly set but the yolks remain slightly runny (or cook longer if you prefer firm yolks). Serve directly from the pan.

5–7 min