- STEP 1
Heat the oil in a large frying pan, add the onion and cook for 7-8 minutes, until translucent.
- STEP 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.
- STEP 3
Add the chopped tomatoes and cook for another 10 minutes, or until the tomatoes darken and the sauce has thickened. Season to taste.
- STEP 4
Add the chickpeas and simmer for another 5 minutes. Meanwhile, fry the eggs sunny side up (or however preferred) in a little oil.
- STEP 5
Serve the lamb curry with rice. Top with the fried egg, the parmesan and a few coriander leaves if desired.