Ingredients

• 500 g - minced mutton
• 1.5 cup - onion, finely chopped
• 1 cup - tomato, chopped
• 8 to 10 - dried Kashmir chillies
• 2 sticks - cinnamon
• 1 piece - ginger
• 4 - hard boiled eggs
• 1 tsp - black pepper corns
• 1/2 tsp - cumin seeds
• 1 tsp - fennel seeds (saunf)
• 1/2 tsp - mustard seeds
• 2 tbsp - coriander leaves, chopped
• 1 tsp - sugar
• 4 tbsp - oil
• 3 - cloves

How to Make Kheema Ande Ki Sukha Curry

• Grind all the ingredients from chillies to ginger to a smooth paste.
• Heat the oil in a kadai. Add sugar. Let it melt and become golden brown.
• Add onion and fry till it turns dark brown.
• Add the ground paste and fry well.
• Add tomatoes and cook till they turn pulpy.
• Add minced mutton and 1/2 cup water.
• Cover and simmer till the mutton is cooked and the liquid is almost absorbed.
• Meanwhile, peel the boiled egg, cut into halves and remove the yolks from the whites.
• Chop the whites into tiny pieces and add to the curry.
• Transfer to a serving dish.
• Crumble the yolks and sprinkle on top along with coriander leaves.
• Serve with parathas or rotis.