Member recipe

Brunch Lamb Curry

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Prep: 15 minutes Cook: 45 minutes

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Serves 4

Tomato and egg give this a superb breakfast vibe, but it still packs a good punch.

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  • 1 tbsp olive oil, plus a little extra for frying the eggs
  • 1 medium onion, finely chopped
  • Handful fresh coriander, stalks finely chopped, leaves kept to serve
  • 2 large red chillies, seeded and chopped
  • 2 tsp cumin seeds
  • 2 tsp paprika
  • 2 tsp smoked paprika
  • 1 tsp mild chilli powder
  • 2 tbsp tomato purée
  • 500g minced lamb
  • 400g can chopped tomatoes
  • 410g can chickpeas, drained
  • 1 large egg (per serving)
  • Sprinkle of grated parmesan (per serving)


  1. Heat the oil in a large frying pan, add the onion and cook for 7-8 minutes, until translucent.

  2. Add the coriander stalks, chilli and cumin seeds, then briefly stir before adding in the tomato puree. Stir and cook for another 2 minutes before adding all the ground spices. Briefly stir before adding in the lamb. Continue to cook until the lamb is browned.

  3. Add the chopped tomatoes and cook for another 10 minutes, or until the tomatoes darken and the sauce has thickened. Season to taste.

  4. Add the chickpeas and simmer for another 5 minutes. Meanwhile, fry the eggs sunny side up (or however preferred) in a little oil.

  5. Serve the lamb curry with rice. Top with the fried egg, the parmesan and a few coriander leaves if desired.

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