2 tablespoons ghee or oil
1 large onion, finely chopped
2 fresh green chillies, seeded and chopped
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder (optional)
1 teaspoon ground turmeric
750 g/11/2 lb minced lamb or beef
1 ripe tomato peeled and chopped
1 1/2 teaspoons salt
pinch of sugar (optional)
1 teaspoon garam masala 4 tablespoons finely chopped fresh coriander
salt and ground black pepper to taste
Heat ghee or oil and fry the onion, chillies, garlic and ginger until onion is golden. Add ground spices, stir and fry for 1 minute, then add the meat and fry, stirring, until it changes colour. Add tomato, salt and 1/2 cup water. Some cooks like to add a pinch of sugar. Cover and cook until meat is tender and liquid almost absorbed. Mix in the garam masala and half the fresh coriander. Spread meat in a buttered ovenproof dish, make 4 depressions with the back of a spoon and break an egg into each one. Season eggs with pepper and salt.
Bake in a moderately hot oven 190¡C (375¡F) until the eggs are set. Sprinkle with remaining fresh coriander and serve quickly, before eggs get overcooked. Serve with parathas or naan.
Note: A variation on this dish is to beat the egg whites stiffly, mix in the yolks and season with salt and pepper, then to spread this mixture over the meat and bake until the eggs are set.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)