Mutton Keema
& Green Garlic Akuri: A Creamy Winter Breakfast Dish

Name: ~Mutton Keema~ & Green Garlic Akuri: A Creamy Winter Breakfast Dish
Total time: 40 min
Yield: 1
Cuisine: Indian
Ingredients: For the Keema Base:; 250 g Mutton keema (minced goat meat); 1 tbsp Mustard oil; 1 tbsp Ghee; 1 medium Onion (finely chopped); 1 tbsp Ginger-garlic paste; 2 Green chillies (finely chopped); ¼ tsp Turmeric powder; ½ tsp Red chilli powder; 1 tsp Coriander powder; ½ tsp Cumin powder; to taste Salt; ½ cup Water; For the Akuri Finish:; 4 Eggs; ½ cup Fresh green garlic (leaves and tender stems, finely chopped); ¼ tsp Black pepper powder; 1 tbsp Fresh coriander leaves (finely chopped)

40 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Mutton Keema & Green Garlic Akuri is built for winter kitchens: slow-cooked keema for depth, young green garlic for sharp freshness, and eggs folded in at the last moment for a soft, spoonable finish. Unlike dry bhurji-style dishes, this akuri stays creamy because the eggs are cooked gently within warm keema, not over direct heat. Green garlic appears briefly, just long enough to perfume the dish without turning bitter.

Ingredients

UNITSIngredients

For the Keema Base:

250 gMutton keema (minced goat meat)

1 tbspMustard oil

1 tbspGhee

1 mediumOnion (finely chopped)

1 tbspGinger-garlic paste

2Green chillies (finely chopped)

¼ tspTurmeric powder

½ tspRed chilli powder

1 tspCoriander powder

½ tspCumin powder

to tasteSalt

½ cupWater

For the Akuri Finish:

4Eggs

½ cupFresh green garlic (leaves and tender stems, finely chopped)

¼ tspBlack pepper powder

1 tbspFresh coriander leaves (finely chopped)

Mutton Keema

Mutton Keema & Green Garlic Akuri: A Creamy Winter Breakfast Dish

Ingredients

Mutton Keema
& Green Garlic Akuri: A Creamy Winter Breakfast Dish