Liven up brunch with this wonderful baked eggs with lamb recipe from Alfred Prasad. Minced lamb is cooked with a plethora of Indian spices, tomato and yoghurt before being baked in the oven with eggs on top — brioche buns make the perfect partner.
Heat the oil and ghee in a large saucepan. Add the green cardamom, black cardamom, cinnamon stick, cloves and bay leaf, and sauté for 1/2 a minute. Add the green chillies and chopped onions and sauté until the onions are translucent - this should take approximately 5 minutes
Add the turmeric powder and ginger-garlic paste and cook for another 3 minutes. Add the minced lamb and cook over a high heat for 5 minutes, stirring occasionally. Reduce the heat and cook for a further 5 minutes
Add the red chilli powder and salt and mix well. Add the chopped tomatoes and cook for 5 minutes over a medium heat, then add 1 1/2 cups of water and the yoghurt. Mix until incorporated and simmer for a further 5 minutes
Layer the lamb mixture across the bottom of an ovenproof casserole dish. Make 8 depressions, evenly spaced in the ground lamb mixture. Break an egg into each of these, so that the yolks sit in the depressions. Alternatively, divide the lamb into 4 ovenproof pans and top with 2 eggs
Bake in the oven for 5 minutes, or until the egg whites have been cooked, leaving the yolks runny. Garnish with chopped coriander and serve with toasted brioche baps
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
