Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
If I was asked what my favorite thing to eat for breakfast, I’d tell spicy ground lamb with runny eggs served with parathas. This is that good. Last meal type of good. Ground lamb is cooked with onions, chili/ginger/garlic paste, turmeric, and Kashmiri chili powder. Then it is simmered with tomatoes. Eggs are cracked into the stewed ground lamb and simmered until the whites are set. It’s very similar to shakshuka eaten in the Middle East and Northern Africa. Serve the kheema with parathas to sop up the gravy.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 2 tbsp ginger chopped
- 5 garlic cloves chopped
- 5 green chilies
- 3 tbsp water
- 1 lb ground lamb
- 3 tbsp vegetable oil
- 1/2 medium red onion finely chopped
- 1/2 tsp ground turmeric
- 1/4 tsp Kashmiri chili powder
- 4 oz cherry tomatoes sliced in half
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp vinegar
- 1 tbsp brown sugar
- salt to taste
- 4 large eggs
Garnish
- cilantro chopped
Instructions
- In a mortar, pound the garlic, ginger, 2 green chilies, and 3 tbsp of water into a paste.
- Mix in 1 tbsp of the paste with the ground lamb.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 8 minutes.
- Stir in the paste. Fry for 2 minutes.
- Add in the ground lamb. Cook for 8 minutes, breaking up any large clumps.
- Season with turmeric and Kashmiri chili powder. Cook for 2 more minutes.
- Add in the tomato paste, cherry tomatoes, and the rest of the green chilies cut lengthwise in half. Cook for 5 minutes. Season with salt.
- Pour in the water. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Stir in the vinegar and brown sugar. Crack in the 4 eggs. Cover and simmer for 5 minutes.
- Garnish with chopped cilantro.
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