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Savoury Mince with Eggs

Written by Yorky

Ingredients 4 tblsp Vegetable oil 1 Large onion, coarsely chopped 25 mm cube Ginger, coarsely chopped 6 Garlic cloves, coarsely chopped 125 gm Thick set natural yoghurt 1 tsp Cumin seeds 1 tsp Turmeric 1 tsp Ground coriander seeds 450 gm Lean minced beef 1 tsp Paprika 300 ml Warm water 1 tsp Salt 1 tblsp Tomato puree 1/2 tsp Garam masala 2 tblsp Coriander leaves, chopped 4 Eggs Method Heat 2 tblsp of the oil over a medium flame and stir fry the onions and ginger for 4 minutes. Remove from heat and leave to cool slightly. Blend the yoghurt and onion/garlic mixture until smooth. Set aside. Heat the remaining oil and fry the cumin seeds until they pop (a few seconds). Remove the pan from the heat and add the turmeric and ground coriander. Mix thoroughly. Return the pan to the heat and add the mince. Fry until slightly brown and dry. Add the paprika, salt and water and bring to the boil. Cover and simmer for 15 minutes, stirring occasionally. Add the blended ingredients and tomato puree. Bring back to the boil and cover and simmer for a further 15 minutes, stirring occasionally. Stir in the garam masala and chopped coriander leaves then remove from the heat. Preheat the oven to 190 degC. Place the mince in an ovenproof dish and make 4 hollows for the eggs. Break an egg into each hollow. Bake in the centre of the oven for 30 minutes until the eggs are set. Garnish with a few coriander leaves.

 

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