Grilled Eggs with Lamb
|Lean boneless lamb||2 Pound, cubed|
|Cottage cheese||8 Ounce|
|Onions||4 Large, thinly sliced and 1 slice coarsely chopped|
|Coconut milk||1⁄4 Cup (4 tbs)|
|Ground saffron||1⁄4 Teaspoon, dissolved in 1 tablespoon / 15 milliliter milk|
|Milk||15 Milliliter (1 Tablespoon, For Dissolving The Saffron)|
|Ginger paste||To Taste|
|Fresh ginger root slice||1⁄4 Inch, peeled|
|Onion||1 , finely chopped|
|Garlic||10 Clove (50 gm), crushed to a paste|
|Dried red chilies||6 , stemmed and seeded|
|Whole cardamom||8 , the pods removed and discarded|
|Cumin seeds||1⁄4 Teaspoon|
|Turmeric root/1/2 teaspoon ground turmeric||1⁄4 Inch|
|Coriander seeds||1 Tablespoon|
1.Grind cheese and lamb by adding a pinch of salt in a food processor.
2.Keep the lamb mixture aside for 1 hour.
3.Melt a little ghee in a pan and add onions to it and fry until brown.
4.Put ginger paste in the pan and cook until dark brown.
5.Put the lamb mixture and stir on low flamefor 15 minutes. until the meat softens.
6.Once done, turn of fthe flame.
7.Put ghee in another pan and once heated, fry onion slices and add masala.
8.Once brown, put th elamb mixture and cook for some more time.
9.Put saffron in the pan and stir well.
10.Put salt and break the eggs on the mixture.
11.Cook the dish under broiler until eggs are firm.