Curried Eggs II

This rich and creamy Parsi-style egg curry transforms simple hard-boiled eggs into a luxurious main dish using a unique thickening technique with arrowroot and milk. The sauce begins with a base of caramelized onions and aromatic curry powder, deepened by savory meat stock, creating a complex flavor profile that is both comforting and sophisticated. Finished with a touch of lemon juice for brightness, this velvety curry pairs perfectly with crusty bread or steamed rice.

Ingredients

8 whole Eggs (Hard-boiled and peeled.)
1/2 cup Ghee (Originally '0.25 seer' (approx 4 oz). Can be reduced to 4 tablespoons for a lighter version.)
1 cup Onions (Finely chopped. Originally '0.25 seer' (approx 4 oz).)
3/4 cup Meat stock (beef or mutton) (Clear broth. Originally '1.5 pasher' (approx 6 oz).)
2 teaspoons Curry powder (Heaping teaspoons.)
1 1/2 teaspoons Arrowroot powder (Heaping teaspoon. Can substitute with cornstarch.)
1 teaspoon Salt (Heaping teaspoon, or to taste.)
1/2 cup Whole milk (Originally '1 pasher' (approx 4 oz).)
1 teaspoon Lemon juice (Optional, add to taste for acidity.)

Instructions

1Hard boil the eggs, peel them, and cut them into small pieces. Finely chop the onions until they resemble crumbs. If using coarse curry powder, grind it into a fine powder.
2In a small bowl, gradually mix the arrowroot powder with the milk, stirring constantly to ensure there are no lumps. Stir in the salt.
3Heat the ghee in a heavy-bottomed pot (traditionally a tinned vessel). Add the finely chopped onions and fry until they turn a reddish-brown color.
4Add the curry powder and meat stock to the fried onions. Bring the mixture to a boil. Once boiling, reduce heat and stir in the milk and arrowroot mixture. Simmer gently over low heat (originally 'on embers') for a short while.
5Add the chopped egg pieces to the pot. Stir occasionally and gently until the curry thickens to a pleasant consistency. Remove from heat. If a tangy flavor is desired, stir in lemon juice to taste before serving.