Take a pan, put it on medium flame andadd the mutton keema with a pinch of salt and water enough to cover the keema. Boil the keema and leave it aside. Fry the boiled eggs with a pinch of salt and leave it aside.
. Take a pan, add oil and let it heat on medium flame. Now add the cinnamon sticks, cardamom and cloves and sauté it. Next add the finely sliced onions and fry it, till it turns soft and golden, then add ginger and garlic paste and cook it for 2 more minutes. Now add the chopped tomatoes, turmeric powder, red chili powder, sugar and salt as required and 1tbsp water. Mix all the ingredients well and let it cook for 5 minutes. Now strain the boiled keema and separate it from the stock and add it to the pan. Mix the keema well with all the spices and let it cook for 5 more minutes. Then add the stock and fried eggs to the pan and give it a good stir, cover the lid and let it cook for 5 more minutes or until the gravy thickens. Sprinkle some garam masala and ghee for flavour. Garnish the dish with chopped coriander on top. Your Egg Rara is ready to be served with Lucknowi Paratha or any other chapatti of your choice. Enjoy! here...
SUBSCRIBE FOR LATEST OFFERS