Kheema Par Eeda

Eggs cooked on a bed of spicy ground lamb

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

Give yourself time to savor this dish: The slightly runny yolk along with a bit of spicy meat spooned onto a warmed roti is just heavenly. You could also serve the kheema with steamed rice.

Ingredients

  • 2 medium tomatoes, chopped
  • 4 green chiles, stemmed and seeded
  • tablespoons

Method

  1. Put the tomatoes and chiles in a blender and blend to a smooth paste. Transfer to a bowl and set aside.
  2. Place a nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the ginger and garlic, and sauté for 1 minute. Add the onions and sauté for 2 minutes or until the onions are lightly colored. Add the turmeric,