Begin your morning with a fusion of flavours! This Indian-style breakfast dish combines the savoury taste of lamb keema with the classic sourdough toast, topped off with a perfectly fried egg. It's a creative twist on traditional Indian cuisine, blending the rich, spicy flavours of keema with the comforting, familiar taste of sourdough bread and a runny yolk egg. This dish is not only visually appealing but also packed with protein, making it an ideal start for a busy day.
- 500g minced lamb
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 medium tomatoes, chopped
- Fresh coriander leaves, chopped
- 4 slices sourdough bread
- 4 eggs
- Butter (for toasting bread)
Detailed Cooking Instructions
Preparing the Lamb Keema:
- Heat the Oil: In a large skillet or frying pan, heat 2 tablespoons of vegetable oil over medium heat.
- Sauté Aromatics: Add the finely chopped onion to the hot oil. Cook until the onion becomes translucent and slightly golden, stirring occasionally. This should take about 3-4 minutes.
- Add Garlic and Ginger: Stir in minced garlic and ginger to the onions. Cook for another minute until the aroma is released.
- Brown the Lamb: Add the minced lamb to the pan. Break the lamb into small pieces using a spoon or spatula. Cook until the lamb is thoroughly browned and no longer pink. This usually takes around 5-7 minutes.
- Add the Spices: Sprinkle in the ground cumin, coriander, turmeric, garam masala, red chili powder, and a pinch of salt. Mix well to ensure the lamb is evenly coated with the spices. Cook for another 2-3 minutes to allow the spices to infuse their flavour into the meat.
- Incorporate Tomatoes: Add the chopped tomatoes to the lamb mixture. Stir well and let it simmer for about 10 minutes, or until the mixture thickens and the oil begins to separate. This helps intensify the flavours.
Final Touch: Garnish the lamb keema with freshly chopped coriander leaves. Remove from heat and set aside.
Toasting the Sourdough:
- Butter the Bread: Lightly butter each slice of sourdough bread on both sides.
Toast to Perfection: In a separate pan or on a griddle, toast the buttered sourdough slices over medium heat. Aim for a golden-brown colour and a crisp texture, which should take about 2-3 minutes on each side.
Frying the Eggs:
- Heat the Pan: In a non-stick frying pan, heat a small amount of oil or butter over medium heat.
Crack the Eggs: Once the pan is hot, crack the eggs into the pan. For a sunny-side-up egg, let the eggs cook until the whites are set but the yolks are still runny, about 2-3 minutes. For over-easy or over-medium eggs, flip the eggs after the whites set and cook to your desired yolk doneness.
Assembling the Dish:
- Layer the Keema: Place a generous scoop of the lamb keema on each toasted sourdough slice, spreading it evenly.
- Top with Egg: Carefully place a fried egg on top of the keema on each toast.
Garnish (Optional): Add a sprinkle of fresh coriander leaves or a pinch of red chili flakes for an extra burst of flavour and colour.
Serve: Serve the dish immediately while the toast is crispy, the keema is flavourful, and the egg is perfectly cooked. Pair with a side of your choice, such as cucumber raita or tomato chutney.
Enjoy this hearty, flavourful breakfast that combines the rich spices of Indian cuisine with classic sourdough toast and a beautifully cooked egg. This dish is sure to become a morning favourite for those who love a savoury start to their day.
Enjoy with a cup of authentic masala chai.