EGG with MEAT

Ingredients

• 500 g meat, cut into big pieces (Use bone-in or boneless cuts suitable for braising, such as mutton or beef. Ask your butcher for large, thick pieces.)
• 1 teaspoon salt (For the marinade. Adjust to taste.)
• 4 tablespoons curd (plain yoghurt) (Use full-fat plain yoghurt for best results.)
• 0.5 teaspoon turmeric, ground to a paste (Mix with a tiny splash of water to form a paste before adding to the marinade.)
• 0.5 teaspoon black pepper, ground to a paste (Grind whole peppercorns with a little water if possible.)
• 0.5 teaspoon cumin, ground to a paste (Grind whole or use ground cumin mixed with a few drops of water.)
• 1 teaspoon coriander, ground to a paste (Grind coriander seeds or use ground coriander moistened into a paste.)
• 2 whole dried red chillies red chillies, ground to a paste (Soak dried red chillies in water for 10 minutes, then grind to a paste. Adjust quantity to your heat preference.)
• 0.5 teaspoon garam masala, ground to a paste (Use a ready-made garam masala powder mixed with a few drops of water to form a paste.)
• 1 teaspoon ginger, ground to a paste (Peel and grate or pound fresh ginger into a smooth paste.)
• 2 medium onions onions, ground to a paste (Blend or finely grind raw onions into a smooth paste. This is for the marinade.)
• 3 tablespoons ghee (For braising the marinated meat.)
• 3 whole eggs eggs (Use the full contents (whites and yolks) of the eggs.)
• 0.5 teaspoon salt (For the egg batter coating.)
• 0.25 teaspoon turmeric, powdered (Powdered (not paste) turmeric stirred directly into the egg batter.)
• 1 tablespoon onion, pasted (Blend or finely grind raw onion into a smooth paste. This is a separate quantity from the marinade onions.)
• 1 teaspoon ginger juice (Grate fresh ginger and squeeze through a clean cloth or fine sieve to extract juice.)
• 6 tablespoons powdered biscuit (plain cracker crumbs) (Crush plain, unsweetened biscuits or crackers into a fine powder using a rolling pin or food processor.)
• 6 tablespoons ghee (Plenty of ghee for shallow-frying the coated meat pieces.)

Instructions

1. 1Grind together the turmeric, black pepper, cumin, coriander, red chillies, garam masala, ginger, and onions into a smooth paste — add a tiny splash of water to help them blend if needed. Wash the pieces of meat under cold running water and pat dry with a clean cloth. Place the meat in a bowl and add the salt, curd, and all of the ground paste. Mix everything thoroughly so every piece of meat is well coated. This step builds the deep base flavour of the dish.
2. 2Place a heavy-bottomed pan or pot over medium heat. Add the ghee for braising and allow it to heat until it shimmers and is fully melted — this is what the recipe means by 'boiling' the ghee. Add all the marinated meat pieces to the pan along with all the marinade mixture. Stir to combine. Reduce the heat to low, cover with a lid, and allow the meat to simmer gently. The curd and meat will release liquid as they cook. Continue simmering, stirring occasionally, until all the liquid and water have fully evaporated and the mixture looks dry and the ghee begins to separate around the meat. This may take 35–45 minutes depending on the type and size of your meat pieces. The meat should be cooked through and tender at this stage. Remove from heat and allow to cool slightly so the pieces are comfortable to handle.
3. 3While the meat is cooling, prepare your coating station. Crack the eggs into a bowl and beat them well with a fork or whisk until the whites and yolks are fully combined. Add the salt, powdered turmeric, pasted onion, and ginger juice to the beaten eggs and beat again until everything is evenly mixed. In a separate shallow dish, spread out the powdered biscuit crumbs in an even layer. You are now ready to coat the meat.
4. 4Heat the ghee for frying in a wide frying pan over medium heat until it is hot and shimmering. Take one braised meat piece at a time, dip it fully into the egg batter so it is completely coated, then immediately roll it in the powdered biscuit crumbs, pressing gently so the crumbs stick to all sides. Carefully lower the coated meat piece into the hot ghee. Fry in batches, turning once or twice, until the coating is golden and crisp on all sides — this should take about 3–4 minutes per batch. Do not overcrowd the pan. Remove the fried pieces and place on a plate lined with a clean cloth or paper to absorb any excess ghee. Repeat with all remaining meat pieces. Serve hot.