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PdfRoast the coriander seeds for 2 or 3 minutes in a moderate oven; set aside
peel the ginger root and chop it coarsely; pound both in a mortar with the cardamoms and the ground cloves, after removing the husks of the cardamoms. Add salt and ground black pepper.
Pick the chicken all over with a fork, rub it with lemon; then press some of the spices onto the chicken and put some more inside. Place the chicken in a heatproof casserole and leave for an hour or two.
Bring the milk to a boil with the remainder of the spices. Pour it over the chicken and cook very slowly for about 2 ½ hours—for the first hour on top of the stove, with the casserole covered; for the remainder of the time in the oven, with, if the chicken is quite tender, take the casserole lid off. When the chicken is done, lift it out of the liquid. Bring the sauce to a boil and let it reduce to about 2 cups. Add the beaten eggs and stir over a low heat until the sauce thickens slightly. Serve the chicken, garnished with the sauce, with a few halves of lemon or roasted almonds and quarters of lemon.