Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  kilogram      lamb
   4                    hard-boiled eggs
                        ghee
   2                    onions -- chopped fine
   2                    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  teaspoon      cumin seeds
     1/2  teaspoon      turmeric powder
     1/2  teaspoon      coriander seeds
     1/2  teaspoon      saunf -- (fennel seeds)
   6                    peppercorns
   2 1/2  cm            cinnamon
   2                    cardamom
   2                    cloves
   3                    green chiles
   2 1/2  cm            ginger
   6                    flakes -- (12 g) garlic
                        ***GRIND FOR THE GREEN CHUTNEY***
     1/2  bunch         coriander leaves
     1/4  bunch         mint leaves

Preparation:

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.