Egg with Mince Lamb in Tomato Curry Sauce

2 tbsp Olive oil
2 Onions, medium, finely chopped
pinch hot cayenne or red chilli pepper
1 tbsp ground Coriander
2 tsp ground cumin
2 - 3 tsp root Ginger, finely chopped
3 cloves Garlic, chopped
1 tsp ground Cinnamon
200g tinned Tomatoes

For the minced meat;

200g minced Lamb
red Chilli powder, to taste
Garam masala, to taste
ground Cinnamon, to taste
3 boiled Eggs, peeled

1. Heat the oil in a pan and fry the onion until browned. Add the cayenne pepper, coriander, ginger, garlic, cinnamon, tomatoes and 150ml water. Simmer for 5-10 minutes.

2. Meanwhile, add the red chilli powder, garam masala, cinnamon, salt and pepper, to taste, to the minced lamb in a bowl and mix well.

3. Halve the boiled eggs lengthways and cover with the spiced minced meat – you can rub a little water on the eggs to enable the meat to stick to the eggs.

4. Add 500ml of water to the curry sauce and let it boil for a couple of minutes; then reduce the heat and add the covered eggs. Simmer gently for 10 minutes.

5. Serve with chapattis, naan bread, pitta bread or rice, adding the calories of course!

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.