Kheema Magaz

500 grams mincemeat
I brain
a little vinegar or lime-juice
1 piece ginger
6 flakes garlic
4 green chillies
1' piece cinnamon stick
4 cloves
2 large cardamoms
1 bay leaf
a large pinch each of nutmeg and mace
tsp each of powdered cumin and coriander seeds
9 (Wisps ghee
2 large onions (minced)
125 grams curd (beaten) salt to taste
2 eggs (beaten)
a few drops saffron essence.
a large handful coriander leaves (sliced)
a few mint leaves (sliced) silver foil

METHOD:

Boil the brain in water to which a little vinegar or lime juice has been added. Grind the ginger, garlic and green chillies. Powder together all the spices. Heat 5 tblsps of ghee and fry the onions to a pink color. Add the mutton, along with the ginger and garlic paste, spices, curd and salt. Cover and cook till the kheema turns dry. Then add hot water, and cook till the mutton is tender and completely dry. Slice the brain and mix into the kheerna. Add 4 tblsps, of hot ghee to it and fry the mixture to a rich red color. Mix in the eggs and keep frying till the mixture turns a rich gold. Remove from fire and sprinkle saffron essence, coriander leaves and mint all over. Cover with foil and serve hot.