Dabba Gosh

INGREDIENTS
For Cooking Mutton
500    gms    Boneless  Mutton / Chicken
2    tblsp    G/G/GC Paste
½    tsp    Garam Masala Powder
½    tsp    Black Pepper Powder
2    tblsp    Pure Ghee
Salt as Per Taste
For Vegetables
½    cup    Frozen Peas
½    cup    Small Diced Carrots
1    no    Small Capsicum Sliced in Rings
2    nos    Medium Onions Thinly Sliced in Rings
1    no    Large Tomato Sliced in Rings
½    cup    Fresh Mint Leaves and Fresh Coriander Chopped
1    cup    Cooked Macaroni
2    tsp    Pure Ghee
For The Sauce
½    cup    Kaju Soaked
¼    cup    Til – White Sesame Seeds Soaked
1    tblsp    Miada
1    tblsp    Pure Ghee
For GarNICHE
4    no    Eggs
1    cup    Grated Cheese
1    cup    Pure Ghee
METHOD
Pre-heat oven to 220° C.
Take a pressure cooker and heat 2 tblsp ghee in it. Add mutton, G/G/GC Paste, garam masala powder, black pepper powder, salt as per taste and sauté for a minute. Add 4 cups of water mix it well and cover the cooker with the lid. Let the mutton cook for 4 to 5 whistle. After five whistles off the heat and let the mutton stay as it is in the cooker until the pressure is normal.
Heat 1 tsp ghee in a non stick frying pan. Add onion rings and sauté until the rings are translucent and lightly brown. Remove and set aside.  Similarly heat 1 tsp ghee again and sauté capsicum rings until lightly brown and set aside.
Open the pressure cooker and strain the mutton and stock separately. Blend kaju and sesame seeds together in a blender into a thick smooth paste.
Heat 1 tblsp pure ghee in a non stick sauce pan. Add maida – sauté for 30 seconds and add kaju paste. Saute the paste on a medium flame until the paste flavors. Add mutton stock in a thin stream and continue stirring the sauce. Keep adding the stock until the texture of the sauce is medium thick and creamier. Add green peas, carrots and let the sauce cook for 2 minute stirring continuously. Once there is boil in the sauce add mutton and stir it thoroughly. Off the heat and add macaroni, chopped green herbs and mix it gently. Keep it aside.
Step to GarNICHE
Take 2 or 3 medium size oven proof serving bowls. Divide the mutton up to ¾ of the bowls. Layer onion rings, then capsicum, then grated cheese and lastly tomatoes. Sprinkle some seasoning. Whisk eggs and pour on top of the veggies layer.
Heat 1 cup pure ghee in a small frying pan or tempering pot until the ghee smokes. Once the ghee smokes, carefully pour over the egg in a stream. The daba gosh will sizzle and egg will get cooked. Let the ghee settle down. Place these bowls in an oven tray and let it cook in the oven on 220° C for 10 to 15 minutes. The egg will be cooked thoroughly. Remove the bowl tray from the oven. You can now remove the excess ghee from the dabba gosh and serve.