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Recipe: Lamb and egg curry

August 30, 2015

I love curry.  It’s a weekly treat in our house – usually on a Sunday – and aptly known as ‘Curry Sunday’.  Ok, so we don’t get any points for originality.  Most of the time we go to one of the many excellent curry houses that we have in Milton Keynes, but occasionally, just occasionally, I’ll knock one up myself.  We’ve got some excellent books by a chef named Mridula Baljekar,  but this curry is one I made up myself; adapting it from a potato and egg curry I found in Olive magazine.  It’s very easy to make, enticingly fragrant, takes less than an hour and is substantial enough to have on its own, so is a good low-carb option, if you leave out the potatoes.  Hope you like it!

Serves 2-3 people on its own.

2 Onions, 1 finely chopped and the other, quartered.
1 tablespoon Sunflower Oil
A Green Chilli, seeds removed and roughly chopped (or if you like it hot, leave the seeds in)
2 Garlic Cloves
Approx 15g fresh Coriander, stalks and leaves separated
2 teaspoons Turmeric
2 teaspoons Garam Masala
2 teaspoons Ground Cumin
2 teaspoons Fennel Seeds
2 teaspoons Mustard Seeds
A Chicken Bouillon/Stock Cube (I use organic Kallo ones)
400g Tin of Chopped Tomatoes
200ml Water
200ml Coconut Milk
400g Potatoes, peeled and cubed into approximately 25mm cubes (optional)
3 Eggs
The juice of a Lemon
500g Lamb Mince
Sea Salt
and freshly ground Black Pepper to season

Cooking the egg curry

  1. In a large frying pan, fry the chopped onions in the sunflower oil on a gentle heat until soft and golden.  Meanwhile, in a food processor, whizz up the quartered onion with the chilli, garlic, coriander stalks and 1/4 teaspoon of sea salt, to a paste-like consistency.  Add a splash of water if necessary.
  2. When the onions are soft, add the paste you’ve just made, along with all the dry spices, to your pan.  Turn up the heat a little and fry for 2 minutes before adding the lamb mince.  Using a wooden spoon, stir and break up the mince until it’s all browned – this will take about 5 minutes.
  3. Next, crumble the bouillon or stock cube into the pan and then add the tinned tomatoes, water and coconut milk.  Raise the heat and bring the pan to a simmer.  If you’re using the potatoes, add these when the pot starts boiling, then cover with a lid and reduce the heat enough to keep it simmering for 8 minutes or so.
  4. Whilst your pan is bubbling away, boil some water in a kettle and pour it into a small saucepan, with the heat set to high.  Carefully lower in your eggs and cook them in the boiling water for 8 minutes.  When they are done, carefully pour away the boiling water and run the eggs under the blast of the cold tap for 30 seconds and then leave them to cool a little in the pan of cold water.  When they are cool enough to handle, peel and halve them.
  5. Take the lid off of the curry, raise the heat to maximum and leave the pan to bubble away until the sauce has thickened and the potatoes, if you are using them, are cooked.
  6. Taste the sauce and season with the black pepper, more salt and the lemon juice, as to your liking.  Then nestle the egg halves into the pan, turn off the heat and pop the lid back on, allowing the eggs to heat up in the residual heat for a couple of minutes.
  7. Finally, scatter with the coriander leaves and get stuck in!

 

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3 Comments
  1. I love egg curry! We had it for breakfast on holiday in Sri Lanka all the time and was amazing… I can’t recreate it to save my life though – will have to give your recipe a go! 🙂

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