| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Eggs, Femina, Femina1 |
4 |
servings |
INGREDIENTS
| 1/2 |
kg |
Mutton |
| 4 |
|
Hard-boiled eggs |
|
|
Ghee |
| 2 |
|
Onions; chopped fine (100 |
|
|
; g) |
| 2 |
|
Tomatoes; chopped (150 g) |
|
|
Salt to taste |
|
|
Tamarind pulp and lemon juice as required |
|
|
A few sprigs mint leaves for garnish |
| 1/2 |
ts |
Cumin seeds; (2 g) |
| 1/2 |
ts |
Turmeric powder; (2 g) |
| 1/2 |
ts |
Coriander seeds; (2 g) |
| 1/2 |
ts |
Saunf; (fennel seeds) (2 g) |
| 6 |
|
Peppercorns |
| 2 1/2 |
|
Cm cinnamon |
| 2 |
|
Cardamom |
| 2 |
|
Cloves |
| 3 |
|
Green chillies |
| 2 1/2 |
|
Cm ginger |
| 6 |
|
Flakes; (12 g) garlic |
| 1/2 |
bn |
Coriander leaves |
| 1/4 |
bn |
Mint leaves |
INSTRUCTIONS
GRIND FOR THE MASALA PASTE
GRIND FOR THE GREEN CHUTNEY
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 and serve
garnished with mint leaves.
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