Keema Ghotala

Keema Ghotala


  • 500 gm minced lamb
  • 2 medium sized chopped onion
  • 3 tsp Ginger paste
  • 3 tsp  Garlic paste
  • 2 tsp Tomato paste ( or ½ cup chopped tomato)
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 1 tsp extra hot red chili powder
  • 1 tsp Garam masala
  • 2-3 chopped green chilies
  • ¼ cup chopped coriander leaves
  • lemon juice
  • 3 eggs

Note: Add 1 tbsp tomato catchup if you are using chopped tomato


  1. Heat up oil, in your preheated cooking pot over medium heat.
  2. Reduce the heat to low and add chopped onion.
  3. Sprinkle salt and over medium heat fry for 7-8 minutes, or till the onion developed brown color.
  4. Add ginger garlic paste and cook till the raw smell removed.
  5. Change the heat to low again, add all dry spices,  tomato paste.
  6. Give a mix, add about a quarter cup of water.
  7. Let the spice mixture cook for a couple of minutes, add salt to the gravy.
  8. Continue to cook until the oil is releasing from the mixture.
  9. Add a little bit of sugar to balance the taste.
  10. Add the mince and sprinkle salt to the mince. Break the lumps with the wooden spoon.
  11. Add one cup of warm water. Switch the heat to high and let the gravy comes to a boil.
  12. Then cover with a lid, reduce the heat to medium-low. Let it simmer for 15 to 20 minutes.
  13. Add garam masala, stir through the gravy.
  14. Beat the eggs and add to the cooked keema, mix well.
  15. Add chopped green chilies, coriander leaves. Mix everything well.
  16. When the raw smell of eggs removed and the liquid evaporated, then cover with a lid and turn off the heat.

Serve hot with bread, chopped onion, and lemon juice. You can make the dish for potluck party lunch too!

Recipe by: Shyamali Sinha

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