Grind the onion, ginger and garlic to a paste.
Heat the ghee and fry the paste, sprinkling a little milk now and then till it turns golden.
Add the Keema (mincemeat) and kidney or liver.
Cover tight and cook over a slow fire till completely dry.
Then fry to a rich red color, and add the cumin, coriander, turmeric, salt and chilli powder, along with tomatoes, curd and mint.
Cover tight and continue cooking over a slow fire till the mutton is tender and almost dry.
Remove into a serving dish and arrange the egg halves on top.
Sprinkle the garam masala all over, along with the fresh coriander leaves.