Lamb Egg Masala

Course : Curry
Serves: 4
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1/2 kilogram lamb
4 large hard-boiled eggs
1/2 stick ghee
2 medium Onions -- chopped fine
2 medium tomatoes -- chopped
1 teaspoon salt to taste
1 tablespoons tamarind pulp and lemon juice as required
1 bunch a few sprigs mint leaves for garnish
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander seeds
1/2 teaspoon saunf -- (fennel seeds)
6 whole peppercorns
1 piece cinnamon
2 whole cardamom
2 whole cloves
3 medium green chiles
1 piece ginger
6 cloves flakes -- (12 g) garlic
1/2 bunch coriander leaves
1/4 bunch mint leaves

Preparation / Directions:

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.

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