Mutton mince (keema)
2 inch pieces
1 inch stick
Wash mince and drain to remove excess water. Grind ginger, garlic and green chillies with half the coriander leaves to a paste.
Chop the remaining coriander leaves. Boil eggs in boiling hot water for twelve minutes. Cool, peel and cut into quarters. Heat ghee in a thick-bottomed pan and add cumin seeds, green cardamoms, cinnamon and cloves. Sauté till fragrant. Add onions and sauté till golden brown.
Add ginger-garlic-green chilli-coriander paste and sauté for half a minute. Add mutton mince and cook on high heat, stirring continuously, for ten minutes.
Add coriander powder and mix well. Stir in one and a half cups of water and bring it to a boil, reduce heat, cover and simmer for half an hour, stirring occasionally.
In case the mutton mince is still not cooked, add a quarter cup of water and cook on low heat till mince is fully cooked.
Add salt to taste, crushed black peppercorns, garam masala powder and lemon juice. Add chopped coriander leaves and mint leaves.
Mix well and serve hot garnished with boiled egg quarters.