Pressure cook the meat in 1 liter water with ginger till tender

Drain and keep the stock aside

Chop the meat into small pieces

Heat butter,saute spring onion

Add meat pieces and parsley and cook for 10 minutes

Add coriander leaves, salt and pepper and meat stock

Let it simmer for 20-25 minutes

Beat the eggs for 2 minutes

Gradually add lemon juice to egg, while beating

Add to soup, stir well and serve very hot, garnishing with cheese