Cut the ginger into small cubes. Now take thin, 4'-long sticks and Through each, alternately, pass a cube of mutton, a baby onion, a garlic flake and a small cube of ginger. Grind the remaining onions, ginger and garlic to .a paste, along with the poppy-seeds and coconut. Heat the ghee and fry the paste, along with the whole spices, -sprinkling a little milk now and then till the ghee separates from the masala. Add the mutton sticks and fry gently till the mutton turns a rich gold. Add the curd, blended with 2 cups of water, and then the turmeric, garam masala, cumin, coriander, salt and chilli powder. Cover and cook till the mutton is done. Remove into a serving dish and arrange egg halves in it. -Sprinkle essence on top and decorate with foil.