Baked eggs, minced lamb and peas

by Alfred Prasad
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servings4
45 minutes

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