- 1/2 kg mutton
- 4
hard-boiled eggs
- ghee
- 2 (100 g) onions, chopped fine
- 2 (150 g) tomatoes, chopped
- salt to taste
- tamarind
pulp and lemon juice as required
- a few sprigs mint leaves
for garnish
Grind for the masala paste:
- 1/2 tsp
(2 g) cumin seeds
- 1/2 tsp (2 g) turmeric powder
- 1/2
tsp (2 g) coriander seeds
- 1/2 tsp (2 g) saunf (fennel
seeds)
- 6 peppercorns
- 2.5 cm cinnamon
- 2 cardamom
- 2 cloves
- 3 green chillies
- 2.5 cm ginger
- 6
flakes (12 g) garlic
Grind for the green chutney:
- 1/2 bunch coriander leaves
- 1/4 bunch mint
leaves
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- HEAT ghee and fry the onions till golden brown.
- Add
tomatoes and fry well.
- Add the ground masala paste and fry
lightly.
- Add mutton, salt and sufficient water and cook till
done.
- Add the green chutney, tamarind pulp and lemon juice.
-
Stir well.
- Check the seasoning
- Add eggs
Serve garnished
with mint leaves.
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