|
Ingredients
|
Quantity
|
|
Lamb
|
½ kg
|
|
Hard-boiled eggs
|
4
|
|
Ghee
|
|
|
Onions – chopped fine
|
2
|
|
Tomatoes – chopped
|
2
|
|
Salt
|
to taste
|
|
Tamarind pulp and lemon juice
|
as required
|
|
A few springs mint leaves
|
for garnish
|
|
Grind for
the masala paste :
|
|
|
Cumin seeds
|
½ tsp
|
|
Turmeric powder
|
½ tsp
|
|
Coriander seeds
|
½ tsp
|
|
Saunf (fennel seeds )
|
½ tsp
|
|
Peppercorns
|
6
|
|
Cinnamon( ½cm)
|
2 piece
|
|
Cardamom
|
2
|
|
Cloves
|
2
|
|
Green chillies
|
3
|
|
½” ginger
|
2 piece
|
|
Garlic flakes
|
6 (12gms)
|
|
Grind for
the green chutney:
|
|
|
Coriander leaves
|
½ bunch
|
|
Mint leaves
|
¼ bunch
|
Heat ghee and fry the onions until golden brown. Add tomatoes and
fry well. Add the ground masala paste and fry lightly. Add lamb, salt and
sufficient water and cook until done. Add the green chutney, tamarind pulp and
lemon juice. Stir well. Check the seasoning. Add eggs and serve garnished with
mint leaves.
