Kheema Par Eeda

Name: Kheema Par Eeda (Eggs cooked on a bed of spicy ground lamb)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 medium tomatoes, chopped; 4 green chiles, stemmed and seeded; 2 tablespoons chopped fresh cilantro; ⅛ teaspoon ground black pepper; 1½ teaspoons sugar; 1 pound (500 grams) ground lamb; 4 small eggs; 2 tablespoons distilled white vinegar; 1 tablespoon ground roasted cumin; 1 teaspoon ground turmeric; 1½ teaspoons plus ⅛ teaspoon table salt; 1½ teaspoons red chile powder; 1-inch (2½-cm) piece fresh ginger, chopped; 2½ tablespoons ghee; 2 medium red onions, chopped; 6 cloves garlic, chopped

Eggs cooked on a bed of spicy ground lamb

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

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
2½ tablespoons

Asia
India
Main course
Gluten-free
Spicy

Method

Put the tomatoes and chiles in a blender and blend to a smooth paste. Transfer to a bowl and set aside.
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,