Ingredients

  • 500g of lamb mince
  • 150g onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger and garlic paste
  • 1 1/2 tsp green chilli, chopped
  • 1 1/2 tsp ginger chopped
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp coriander powder
  • 1 tsp roasted cumin powder
  • 1/2 tsp garam masala powder
  • 1 tbsp coriander leaves chopped
  • 1/2 lemon juice
  • 2 tsp salt
  • 3 eggs
  • 6 slices of multi grain bloomer
  • 50g butter
  • 50g green leaf salad
  • 100g grated cheese
  • 1 piece green cardamom
  • 1 tsp coriander seeds
  • 3 peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 bay leaf
  • 1 whole red chilli
  • Bunch of coriander
  • 2 cloves of garlic
  • 2 green chillies, chopped
  • 2 tsp lemon juice
  • 25ml corn oil
  • Pinch of salt and sugar

Method

  1. Heat the heavy bottom pan and once it’s hot pour the oil and then add the whole spices. Leave the whole spices to crackle and then add the chopped onions, chopped green chilli and chopped ginger. Add a pinch of salt and stir well.
  2. Mix the lamb mince with bit of water and salt to stop it from becoming lumpy, and then set aside. Sauté the onion until get golden brown in colour, and then add the ginger and garlic paste. Stir it for another 30 seconds before adding the turmeric powder, chilli powder, lamb mince and tomato.
  3. Stir it for another 3 minutes before adding the coriander powder and roasted cumin powder. Cook well another 7 to 8 minutes before adding the garam masala powder, lemon juice and coriander leaves and then check the seasoning. In a separate pan make the scrambled egg and then add this to the lamb mince mix.
  4. Slice the multigrain bloomer and spread with butter and green coriander chutney. Then layer with the lamb mince and scrambled egg mix along with some grated cheese.
  5. Leave it on the grill ensuring it’s nicely toasted before serving. Serve with some green leaf salad leaves or kachumber salad.

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