Spiced Lamb and Egg Kofta Bake
Ingredients
- 4 large eggs
- 400 g lamb mince
- 400 g tinned chopped tomatoes
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 3 garlic cloves
- 15 g fresh mint
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 28.6 g
- Carbohydrate
- 4.7 g
- of which sugars
- 3.5 g
- Fat
- 31.8 g
- of which saturates
- 11.7 g
- Fibre
- 1.5 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Mix the lamb mince with the cumin, cinnamon, half the mint (chopped), and 1 crushed garlic clove. Season well.
- 2
Shape into 12 small kofta-style balls and brown in olive oil in an ovenproof dish or pan for 3–4 minutes.
- 3
Crush the remaining garlic and add to the pan along with the chopped tomatoes. Stir and bring to a simmer, cooking for 5 minutes.
- 4
Make 4 wells in the sauce, crack an egg into each, and season. Transfer to the oven and bake for 10–12 minutes until the eggs are just set.
- 5
Scatter with the remaining fresh mint and serve with flatbreads or couscous.
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