Chance are these days given the love for a plate of spicy kheema in my household, there are never any leftovers but if there every were I would still use to them to make a delicious meal with Indian dishes being my inspiration. My mother made a few things with leftover kheema that are probably my favourite dishes to eat.
She always made the best parathas ever! And I always loved when leftover kheema was stuffed in paratha with lots of coriander and chillies, fried in butter and served at breakfast. Although one of the other dishes I remember was Kheema per eeda; simply put spiced minced lamb simmered and topped with fried eggs. The joy of mopping the plate with the minced lamb gravy and the runny eggs is seconds to none.
It’s a Parsi addition to our thriving regional meal, and there are other variations too including one with potatoes which are a breakfast staple in my home. I make Kheema per eeda if I have leftover minced lamb although it doesn’t stop me from cooking minced lamb just so I can make it either! The recipe for kheema is a really simple one with not too many spices but super delicious. At the end of the cooking process crack the eggs over the simmering gravy and let them cook. Served with chapatti and some salad this breakfast (or lunch!) addition is one that will always have you coming back for more.
Add the ginger, garlic and 2 green chillies to a blender with 3 tbsp water. Blitz to a smooth paste. Add the minced lamb to a bowl along with 1 tsp of the ginger garlic and chilli paste. Mix well and set aside while you cook the curry. Reserve the rest of the paste for later.
Heat the oil in a heavy bottom sauce pan. Add the onions and fry on a medium heat for 8-10 minutes. They will begin to change colour and go dark brown. Add the remaining ginger, garlic and chilli paste and fry for 20 seconds making sure to stir well. Now add the minced lamb along with the turmeric and chilli powder. Cook on a medium heat for 10 minutes frying nicely; the lamb will start to brown and mix in with the spices. At this stage the moisture will evaporate and the oil will begin to leave the sides of the pan.
Add the chopped tomato, tomato puree and the green chilli slit lengthwise let it cook for a further 4 minutes. Season to taste and add the water. Bring to a boil and simmer for 15 minutes with the lid on. Stirring halfway through the cooking process. Now add the vinegar and the sugar, stir well and continue to simmer for a further 2 minutes.
Break one egg at a time over the gravy in the kheema. With the heat on low cook the eggs for 4-5 minutes with the lid on. You want them to still be slightly runny in the centre. Garnish with coriander and serve with chapatti or crusty pav.