Ingredients:

• 1/2 kg – Mutton leg muscles
• 4 eggs, hard boiled, shelled and cut into halves
• 225 gms – Green peas fresh and shelled
• 170 gms – Ghee
• 4 black Cardamoms whole
• 10 Cloves whole
• 2 Bay Leaves whole
• 60 gms – Onions thinly and evenly sliced
• 115 gms – Curd
• 6 gms – Red Chillies powdered
• 6 gms – Red Chillies whole
• 12 gms – Coriander seeds powdered
• 3 gms – Cumin seeds
• 18 gms – Ginger scraped and shredded
• 100 gms – Onions small, whole, peeled
• 12 gms – Green chillies cut into two pieces
• 1 pinch saffron, diluted in warm water
• 30 ml – fresh Lime juice
• 1 tbsp – fresh coriander leaves, chopped
• 6 gms – salt for Green peas
• 15 gms – salt

Method:

1. Heat the ghee, add cardamoms, cloves, and bay leaves.
2. Then add sliced onions and fry them to a golden brown.
3. Add meat along with curd, salt, red chillies powdered, red chillies whole, coriander seeds, cumin seeds and ginger and enough water to cook the meat.
4. When meat is tender and very little water remains, add whole onions, garlic and green chillies, and cook on low heat.
5. While stirring, be careful not to break the onions and garlic.
6. When onions are tender and water dries up, add separately cooked peas, saffron, lime juice and coriander leaves, and stir gently.
7. While serving add pieces of eggs.
8. Boil peas separately with salt and add only as much water that it should dry up when peas are tender but not mushy.