Baked eggs, minced lamb and peas
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.
Ingredients
- 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
Method
1
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
2
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
3
Preheat the oven to 190°C/gas mark 5
4
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
5
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
6
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
7
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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Baked eggs, minced lamb and peas
