Marinate mutton with salt, garam masala powder, ginger paste and garlic paste for fifteen to twenty minutes.
Add half a cup of water and pressure cook the same for six whistles or till mutton is tender. Cook the noodles in boiling water till al dante.
Drain, refresh in cold water and drain again. Keep aside. Heat oil in a kadai and deep fry potatoes till golden. Drain and set aside on an absorbent paper. Heat ghee in a kadai, add cloves, black peppercorns and bay leaf and sauté for a minute. Add cashewnut powder and sauté for a minute or till it emits a nice aroma.
Add the cooked mutton with the stock, black pepper powder and red chilli powder and simmer on low heat till the gravy is thick.
Add the cooked noodles and coriander leaves and stir. Adjust seasoning. Preheat oven to 150ºC. Transfer the mutton into a baking dish, spread the fried potato slices and then the tomato slices over.
Whisk eggs in a bowl and pour over the tomato slices. Bake in the preheated oven for fifteen minutes at 150C or till the eggs are cooked to a nice golden layer. Serve hot.