Minced Lamb with Baked Eggs and Peas Recipe

Main
easy
4
45 minutes

PT45M

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.

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Ingredients

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Metric

Imperial

500g of lamb mince
2 green cardamom pods
1 black cardamom pod
cinnamon stick, 1 inch in length
3 cloves
2 bay leaves
2 green chillies, slit
2 medium onions, finely chopped
1/2 tsp turmeric powder
1/2 tbsp of ginger-garlic paste
1 tsp red chilli powder
sea salt, finely ground
2 tomatoes, ripe, finely chopped
2 tbsp of yoghurt
100g of petit pois, frozen
1 tsp garam masala
2 tbsp of vegetable oil
1 tbsp of ghee
8 eggs, medium
1/2 bunch of coriander, leaves only, chopped
brioche baps, toasted

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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

2 tbsp of vegetable oil
1 tbsp of ghee
2 green cardamom pods
1 black cardamom pod
cinnamon stick, 1 inch in length
3 cloves
2 bay leaves
2 medium onions, finely chopped
2 green chillies, slit

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

1/2 tsp turmeric powder
1/2 tbsp of ginger-garlic paste
500g of lamb mince

Preheat the oven to 190°C/gas mark 5

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

1 tsp red chilli powder
sea salt, finely ground
2 tomatoes, ripe, finely chopped
2 tbsp of yoghurt

Finally, add the frozen petit pois, garam masala and coriander and remove from the heat - the whole spices can be removed at this stage

100g of petit pois, frozen
1 tsp garam masala
1/2 bunch of coriander, leaves only, chopped

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

8 eggs, medium

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

brioche baps, toasted

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Alfred Prasad

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).