• 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)


  • 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.

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