Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Lean minced lamb |
| 50 grams | Whole milk natural yoghurt |
| 1 teaspoon | Ground turmeric |
| 3 tablespoons | Sunflower or vegetable oil |
| 1 teaspoon | Cumin seeds |
| 2 | 5 cm pieces cinnamon sticks |
| 1 large | Onion; finely chopped |
| 2 teaspoons | Ginger puree |
| 2 teaspoons | Garlic puree |
| 2 teaspoons | Ground cumin |
| ½ teaspoon | Chilli powder; up to 1 |
| 2 | Fresh tomatoes; blanched and |
| ; chopped | |
| 150 millilitres | Single cream |
| 1 teaspoon | Salt or to taste |
| 1 teaspoon | Garam masala |
| 1 tablespoon | Fresh mint; chopped or 1/2tsp |
| ; dried mint | |
| 2 tablespoons | Coriander leaves; chopped |
| 4 | Eggs |
In a heavy based saucepan put the mince, yoghurt and turmeric and stir to mix. Place the pan over a medium heat and cook until the contents begin to sizzle. Reduce the heat slightly and continue to cook until all the liquid evaporates (10-15 minutes). Remove and set aside.
Preheat the oven to 180C/350F/gas 4.
In a separate saucepan heat the oil over a low heat and add the cumin seeds and the cinnamon sticks. Sizzle for 30-40 seconds and add the onions, ginger and garlic. Increase the heat to medium and fry the onions until they begin to brown (6-7 minutes) stirring frequently.
Add the coriander, cumin and chilli powder. Reduce the heat slightly and continue to cook for 1 minute, stirring constantly.
Add the mince and tomatoes. Cook for 3-4 minutes, stir occasionally.
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