Ingredients:
Eggs- 4 (hard boiled and peeled)
Bay leaf- 1
Peppercorns- 5-7
Cloves-4
Cardamom pods- 2-3
Cinnamon sticks- 1 inch
Star anise- 1 Onions- 2 (chopped)
Garlic pods- 5 (minced)
Ginger- 1 inch (finely chopped)
Green chillies- 4 (slit)
Ghee- 1tbsp Oil- 3tbsp
Tomatoes- 2 (chopped)
Peas- 1 cup
Red chilli powder- 1tbsp
Cumin powder- 1tbsp
Garam masala powder- 2tsp
Mutton kheema- 750 grams
Salt- as per taste
Procedure
1. Chop the boiled eggs into small pieces (roughly the size of cherries).
2. Heat 1/2 tablespoon oil in a pan and saute one handful of chopped onions in it.
3. Add the chopped eggs and fry till they get a brown crust. Strain it from oil and keep aside.
4. Heat oil in a deep bottomed pan. Season it with bay leaf, peppercorns, cloves, cinnamon, cardamom and star anise.
5. Let the flavours run into the oil for half a minute and then add the onions. Saute them till they are golden and then add the garlic and ginger.
6. Cook for another 2 minutes on low flame. Add the chillies followed by the kheema.
7. Stir it well to mix with the spices. Cook on low flame for 5-6 minutes until the water from the meat oozes out.
8. Add tomatoes, peas and sprinkle salt from the top. Add all the powdered spices, namely; red chilli, cumin and garam masala powder.
9. Let the meat cook in its own juices for 7-9 minutes on low flame. If it gets very dry, add a cup of water.
10. When the kheema is almost down, add the fried eggs and onions from the top. Finish of with a blob of ghee to add the aroma. You can enjoy this egg kheema curry with pulao or rotis. Use some fresh mint and coriander leaves for garnishing if you like.