Lamb Kurzi (From Scratch / Base Free)

Tender lamb mince cooked with red onions and spices

To begin hard boil the eggs. Place them in a pot of boiling water, bring back to the boil and simmer for 10 minutes.

When the eggs have been boiling for 10 minutes remove from the heat and fill the pan with cold water to cool them.

Remove the shells by gently tapping and pulling away. Leave aside to add to the dish later

In a pan on medium heat add the oil, mustard seeds, panch poran, cumin seeds, cinnamon, cloves, cardamom and the bay leaf

When the seeds being to pop add the red onions and cook till slightly brown. Take your time as you don’t want to burn them

Add in the ginger garlic paste, stir through and cook for a minute

Sprinkle over the salt, turmeric, chilli powder and coriander powder and mix to fry the spices. If things are looking a little dry add a little water

Fry for a minute before adding the tomatoes and stirring through adding a little more water if required

Add the chilies followed by the minced lamb, breaking apart any lumps. I used frozen lamb mince but allowed it to defrost for half an hour first

Stir through to thoroughly brown the mince and release the oil. This may take around 5 minutes or more

Once cooked adding the rest of the heated up water

Pop in the hardboiled eggs, coat and reduce until it’s the consistency you require