| 1. | Grind into a paste ginger, 10 green chillies and 1 tablespoon water. Rub all over mutton. Cover and marinate for about 15 minutes. |
| 2. | Grind into a paste remaining green chillies (5), coriander leaves, garlic, cumin seeds and peppercorns, adding remaining water (3 tablespoons) gradually. |
| 3. | Put mutton with marinade in Handi on medium heat. Add 2 teaspoons salt. Mix. Reduce heat to very low. Cover. Put ½ cup water on lid. Cook till mutton is tender (about 50 minutes, adding ¼ cup water to lid after 30 minutes). Drain mutton, reserving ¾ cup liquid. Wash and dry Handi. |
| 4. | Heat 2 tablespoons ghee in Handi on medium heat for about 3 minutes. Add coriander paste. Stir fry for about 3 minutes, adding the ¾ cup reserved liquid gradually. Add mutton and ½ teaspoon salt. Mix. Bring to boil. Pour eggs evenly over meat. Reduce heat to very low. |
| 5. | In a separate pan, heat remaining ghee (2 tablespoons) on medium heat for 3 minutes. Pour evenly over dabba gosht in Handi. |
| 6. | Cover. Cook for 15 minutes. Serve hot with paratha. |