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Egg with minced lamb
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Comedian Shazia Mirza shares her recipe for eggs wrapped in minced lamb in a tomato curry sauce
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Ingredients
<strong>For the curry sauce</strong>
- 250ml Olive oil, or vegetable oil
- 2 Onions, finely chopped
- 1 tsp cayenne pepper
- 1 tsp ground Coriander
- 1 tsp root Ginger, finely chopped
- 2 cloves Garlic, chopped
- 1 tsp ground Cinnamon
- 200g tinned Tomatoes
For the minced meat
- 300g minced Lamb
- red Chilli powder, to taste
- Garam masala, to taste
- ground Cinnamon, to taste
- 6 boiled Eggs, peeled
Method
1. Heat the oil in a pan and fry the onion until browned. Add the cayenne pepper, coriander, ginger, garlic, cinnamon, tomatoes and 150ml water. Simmer for 5-10 minutes.2. Meanwhile, add the red chilli powder, garam masala, cinnamon, salt and pepper, to taste, to the minced lamb in a bowl and mix well.
3. Halve the 6 boiled eggs lengthways and cover with the spiced minced meat – you can rub a little water on the eggs to enable the meat to stick to the eggs.
4. Add 500ml of water to the curry sauce and let it boil for a couple of minutes; then reduce the heat and add the covered eggs. Simmer for 10 minutes.
5. Serve with chapattis, naan bread, pitta bread or rice.
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View all comments (6)i assume its a TSP not tin
i assume its a TSP not tin
i assume its a TSP not tin
How large is the 'Tin' of Coriander indeed. This batch of mince recipes has been more fun than usual. Good ideas plus 'spot the deliberate error'.
How large is the 'Tin' of Coriander?