In a pot, add mince and cover with water. Add salt, turmeric powder, ginger and garlic and boil until the mince is thoroughly cooked. Strain the mince and keep aside. Reserve the stock to prepare the gravy.

In a separate pot, add oil and saute cinnamon, green and black cardamom, cloves, black peppercorns and bay leaves until fragrant.

Add chopped onions and fry until golden.

Add ginger paste and garlic paste and stir for a minute until the raw smell goes off.

Add green chilies, stir for a minute until fragrant.

Add chopped tomatoes and add a little bit of stock to help the tomatoes cook faster. Cover and cook the oil is separate from the gravy.

Add salt, red chili powder, turmeric powder, coriander powder and cumin powder. Cook for a minute until fragrant.

Add peas, 1 cup of stock, cover and cook until the peas are fully cooked.

Now add the mince along with 1/2 cup of stock. Cover and cook until the moisture has evaporated.

Lastly, crack 4 eggs in the mince, mix gently and cover and allow to cook for 5-7 minutes on low flame.

Take the lid off and mix well. Sprinkle some garam masala and fresh coriander.

Enjoy with roti or naan.