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“This was telecast on Star Plus this morning. Hope mutton lovers enjoy this!”
1hr 30mins

Ingredients Nutrition


  1. Put mutton mince in a bowl.
  2. Add water, peppercorns, 1 tsp.
  3. salt or to taste, cloves, black cardamoms, 1 tsp.
  4. chopped green chillies and curry leaves.
  5. Mix well.
  6. Cook on medium flame.
  7. While the mutton is cooking, heat oil in a pan.
  8. Add onion and saute until it is light pink.
  9. Add ginger and garlic.
  10. Saute until the onion is browned and the raw smell of ginger and garlic is gone.
  11. Add turmeric powder and the cooked mutton mince (this must be ready by now).
  12. Mix well.
  13. Cook until all the water has evaporated.
  14. Remove from heat.
  15. Grease a casserole dish.
  16. Put kheema (cooked mutton mixture) in it.
  17. Keep aside.
  18. Now, in a separate bowl, beat eggs, one at a time until light and fluffy.
  19. Add 1/2 tsp.
  20. salt or to taste.
  21. Mix well.
  22. Pour this over the kheema.
  23. Garnish with mint leaves, corriander leaves and the remaining green chillies.
  24. Bake in the oven until you have a combo of dark and light colour on the kheema (the dark and light colour is what the name of this dish is all about- Sun and Shade)!
  25. Garnish with fried almonds and cashews.
  26. Serve hot.

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