1. Grind all the ingredients from chilies to ginger to a smooth paste.
2. Heat the oil in akadai. Add sugar.
3. Let it melt and become golden brown. (do not stir) add onion and fry till it turns dark brown.
4. Add the ground paste and fry well.
5. Add tomatoes and cook it they turn pulpy.
6. Add minced mutton and � cup of water.
7. Cover and simmer till the mutton is cooked and the liquid is almost absorbed forming a thick lump.
8. Meanwhile, peel the boiled egg, cut into halves and remove the yolks from the whites.
9. Chop the whites into tiny pieces and add to curry.
10. Transfer to a serving dish.
11. Crumble the yolks and sprinkle on top, along with coriander leaves.
12. Serve with parathas or rotis.

Serves: 4 to 6