Brunch Lamb Curry

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

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.

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

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

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