Spicy Dry Mince with Egg

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb lean minced beef
  • 1 tsp crushed garlic
  • 2 tbsp tomato purée
  • tsp dhania powder
  • Salt to taste
  • 3 eggs, beaten and seasoned with salt
  • 3 onions, chopped
  • 1 tsp crushed ginger
  • 1 tsp jeera powder
  • 1 tsp chilli powder
  • 1 tbsp vegetable or sunflower oil


  • Fry onions in the oil until they start to brown.
  • Add the meat with ginger and garlic, break up and cook slowly until dry and brown.
  • Add spices and stir while they cook over low heat for four minutes.
  • Then stir in the tomato purée and salt, cooking for two more minutes.
  • Put this mixture into an ovenproof dish.
  • Pour the egg over, cover with a ‘lid’ made of double-layered tin foil, and bake in the oven (medium heat – 350°F, 180°C, gas mark 4) until the egg sets.
  • Take off the foil for the final five minutes of baking.
  • Cut into squares and eat with roti, paratha or other Indian breads. You can serve these on thick slices of white bread too.