Baked Egg & Lamb Keema

Chef Sujan’s Baked Egg & Lamb Keema

Recipe: | Baar Baar | New York, NY

Yield: 5 servings


  • 5 large eggs
  • 1 lb. lamb keema (recipe follows)
  • 3/4 c. mild cheddar cheese, grated
  • 1/4 c. green garlic chutney (recipe follows)
  • Straw potatoes (recipe follows)
  • Salt, to taste


  1. Preheat oven to 400° F. Divide the keema mixture into five shallow baking dishes.
  2. Using back of a spoon, make five evenly spaced divots in keema mixture and crack one egg into each divot (remove egg membrane using tweezers).
  3. Sprinkle salt and equal portion of grated cheddar on top of each egg white. Bake 15 minutes.
  4. Rotate dishes halfway through cooking. Cook until cheese is melted, and egg whites are almost set, but yolks are still runny.
  5. Remove baking dishes from oven.
  6. Garnish with a spoon of green garlic chutney and generous amount of straw potatoes. Serve with toasted pao bread (similar to a Portuguese roll – crusty outside, with perfectly soft inside).

Lamb Keema

  • 1.1 lb. minced lamb
  • 1/3 c. ginger garlic paste
  • 1 bay leaf
  • 1 cinnamon stick
  • 2/3 c. green peas, fresh or frozen
  • 2/3 c. cilantro, chopped
  • 2/3 tsp. green chili, chopped
  • 1 tsp. garam masala
  • 3/4 c. onion tomato masala (recipe follows)
  • Salt to taste
  • 1 2/3 tbsp. vegetable oil


  1. Heat oil in a sauté pan.
  2. Add whole spices and let crackle and release flavor.
  3. Then add ginger garlic paste and cook until translucent.
  4. Add minced meat and cook for 10 minutes.
  5. Next add onion tomato masala, green chili, garam masala and green peas; cook for another 20 to 25 minutes on low flame.
  6. Remove whole spices. Then add chopped cilantro and salt to taste.

Onion Tomato Masala

  • 2 tbsp. vegetable oil
  • 1/8 c. ginger garlic paste
  • 4 c. red onion, chopped
  • 3/4 lb. tomatoes, seeded, chopped
  • 2 1/4 tsp. turmeric
  • 2 1/4 tsp. red chili powder
  • Salt to taste


  1. Heat a sauté pan and add oil.
  2. Add the ginger garlic paste and sauté for a few minutes.
  3. Stir in chopped onion, then tomato.
  4. Add the turmeric, chili powder and salt.
  5. Cook the mixture over medium heat until oil separates.
  6. Store in container and use when needed.

Potato Straws

  • 2 large potatoes
  • Vegetable oil, for frying
  • Salt to taste


  1. Pour oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350°F. Line a plate with paper towels.
  2. While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes.
  3. Rinse the potato straws under cold running water and pat dry on paper towels.
  4. Working in batches, fry potatoes in oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon, transfer potato straws to paper towel-lined tray.
  5. Season with salt.

Green Garlic Chutney

  • 3.5 oz. green garlic sprigs
  • 2 c. fresh cilantro leaves
  • 2 tsp. green chilies, fresh
  • Salt to taste
  • 1/8 c. skinless peanuts, lightly toasted (optional)
  • 1 tbsp. vegetable oil
  • 1 1/2 tsp. mustard seeds


  1. Wash, clean, pat dry and roughly chop green part of garlic and cilantro leaves.
  2. Place leaves in a grinder jar with green chilies, peanuts and salt to taste.
  3. Coarsely grind without using water.
  4. Heat one tablespoon oil. Add mustard seeds and let crackle.
  5. Pour this mixture on the chutney.
  6. Store in container; use when needed.

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