Baked Eggs with Spiced Mutton

Ingredients

• 3.5 ounces Boneless mutton (goat or lamb) (Originally '8 tolas'. Use lean meat.)
• 4 tablespoons Ghee (Originally '5 tolas'.)
• 1 small Onion (Originally '5 tolas'. Finely sliced.)
• 1 tablespoon Breadcrumbs (Heaping tablespoon. Originally described as 'bread crumbs i.e. cream'.)
• 1 teaspoon Worcestershire sauce (Originally 'Velati sauce' (foreign sauce).)
• 3 large Eggs (Fresh.)
• 1 teaspoon Ginger (Originally '0.5 tola'. Peeled and crushed.)
• 5 cloves Garlic (Large cloves, peeled and crushed.)
• 1/2 teaspoon Black pepper (Ground.)
• 1 teaspoon Salt (Adjust to taste.)
• 4 cups Water (Originally '1 seer'. Used for braising the meat.)

Instructions

1. 1Clean the mutton thoroughly, cut into pieces, and wash twice with cold water. Peel and crush the ginger and garlic. Peel the onion and slice it very finely, like vermicelli.
2. 2In a tinned pot (or heavy-bottomed saucepan), heat the ghee. Fry the sliced onions until they turn a pale red color. Add the crushed ginger and garlic and fry until fragrant and everything turns a rich red color.
3. 3Add the mutton pieces and about 1 teaspoon of salt to the pot. Cover and cook, stirring occasionally, until the meat is seared and browned. Pour in 4 cups (1 seer) of cold water, cover, and simmer over medium heat. Continue cooking until the meat is completely tender and the water has evaporated down to a thick gravy (about 1 cup or '1 pasher' remaining). If the water dries up before the meat is tender, add small amounts of water as needed.
4. 4Remove the pot from heat. Take the meat pieces out of the gravy and shred them into fine fibers. Allow the gravy to cool slightly, then mix in the Worcestershire sauce.
5. 5Preheat oven to 350°F (175°C). Pour the prepared gravy into a deep enamel soup plate or baking dish. Carefully break the three eggs into the gravy side-by-side (not on top of each other). Neatly spread the shredded meat over the eggs. Sprinkle the breadcrumbs evenly over the top. Mix the ground pepper with a pinch of salt and sprinkle this over the breadcrumbs.
6. 6Place the dish in the oven and bake until the eggs are set to your preference. Check by gently touching the yolk; remove when the whites are set but yolks are still slightly soft (or firm if preferred). Serve hot directly from the baking dish.