Lamb Keema Saag with Fried Egg

This is one of my favourite curries and although you perhaps won’t have topped your tikka with a fried egg it really works for this dish. This recipe will serve 3-4.


You will need.

600g Lamb Mince

5 Garlic Cloves

3 Green Chillies

1 Inch of Ginger

2 Red Onions

1 tsp Cumin

1 tsp Coriander

1/2 tsp Cinnamon

1/4 tsp Fenugreek

1 tsp Fennel Seeds

1/2 tsp Garam masala

1 tsp Black Mustard Seeds

3 Fresh Tomatoes

1/2 tin Plum Tomatoes

5 Curry Leaves

Salt and Pepper

260g Spinach

2 tbs Fresh Coriander


1. In a food processor add the garlic, ginger and chilli with a couple of tablespoons of water.

2. Put the lamb in a bowl and add in half of the ginger, garlic and chilli.

3. Finely chop the red onion then in a pan heat some vegetable oil. Combine all your spices then gently fry in the oil before adding the onions and cook until softened and starting to go brown. Cut the tomatoes in to chunks then add to the mix then add curry leaves and 1 tsp of Coriander stalks.

4. Take out the mixture then in batches fry off your lamb mince until nice and brown.

5. Put everything back in to the pan and mix well. Add in the tinned tomatoes and season with salt and pepper. At this stage add in 100ml of water.

6. In a bowl put all your spinach and pour over boiling water. Strain and then squeeze out the excess water. Blitz in a food processor then mix in to the mince. Continue to cook for another 15 minutes until the sauce has thickened up a little.

7. Fry the egg. Place the mince in a bowl and top with the egg and chilli flakes.

8. Serve with some warm chapattis.







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