Baked eggs, minced lamb and peas

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

Instructions

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. 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
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
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
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
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