INGREDIENTS
1kg- Lamb/Mutton mince
2- Onions chopped
4tsp- Ginger paste
4tsp- Garlic paste
1cup- Curd
1cup- Water
4 to 5- Green chillies chopped
1/2tsp Cinnamon powder
1/3tsp- Clove powder
1tsp- Red chilli powder
1tsp- Garam masala
1/2cup – frozen peas
1/2cup- Coriander chopped
2 hard boiled eggs
Salt according to taste
METHOD
Whisk curd in a bowl with cinnamon and clove powder.
Heat oil in a wok add onion, sauté until brown, add the ginger and garlic paste. Stir for 30 seconds then add green chillis and stir.
Add all the remaining powders/masalas to the onions and fry until its dry and the liquid has evaporated.
Now add the whisked curd, and bring to a boil.
Add mince, frozen peas with water and bring it to a boil, cover and simmer until the lamb is cooked and dry.
Serve with the hard boiled eggs cut into two along with chopped coriander.