Indian Breakfast Bowl with Spiced Yogurt, Cumin-Curry Leaf Eggs, Crispy Lamb, and Potatoes

Ingredients

• 1 Lemon (whole; amount of juice or zest not specified)
• 2 Green chillies
• 0.5 bunch Mint
• 0.5 tsp Garam masala
• 1.5 cup Yogurt (whole-milk)
• Salt (to taste; also used in the potato boiling water and to season potatoes)
• 1 large bunch Coriander (for the yogurt)
• 2 cloves Garlic
• 2 inch piece Ginger
• 1 handful Coriander (for garnish; the recipe also says to dice coriander for garnish)
• 1 tsp Masala (type not specified; listed among spices for the lamb)
• 1 tbsp Paprika
• 1 tsp Turmeric
• 1 tsp Cumin seeds (listed in the ingredient list; method says to cook them in the pan after removing the lamb)
• 1 handful Curry leaves
• 3 Eggs
• 2 packs Baby potatoes (pack size not specified)
• 1 pack Lamb mince (pack size and fat percentage not specified)
• Onion (amount not specified; dice for garnish as stated in the method)
• Red chilli (fresh; dice for garnish, quantity not specified)
• Cooking oil (lightly oil the tray; amount not specified)

Steps

1. 1

   Bring a pot of salted water to a boil, add the baby potatoes, and boil for 20 minutes, until tender enough to squash.

2. 2

   Drain the potatoes and arrange them on a baking tray. Lightly oil the tray, squash the potatoes, and season them with salt.

3. 3

   Bake the squashed potatoes at 200°C / 400°F until crispy. The source does not specify a baking duration.

4. 4

   Put the lemon, green chillies, mint, garam masala, coriander for the yogurt, garlic, and ginger in a blender. Blend the herbs and aromatics first.

5. 5

   Add the yogurt to the blended herbs and mix thoroughly until combined.

6. 6

   Dice the onion and coriander for garnish.

7. 7

   Cook the lamb mince in a pan for 10–15 minutes, until browned and crispy.

8. 8

   Add the masala, paprika, and turmeric to the browned lamb. Cook for a further 3 minutes.

9. 9

   Remove the lamb from the pan and set it aside. In the same pan, add the cumin seeds and cook for 1 minute.

10. 10

    Add the curry leaves to the pan. When they start to pop, crack in the eggs and cook them; the source does not specify a cooking time or doneness.

11. 11

    Garnish with the diced coriander, crispy lamb, and freshly diced red chilli. Serve with the spiced yogurt and crispy potatoes as a breakfast bowl.

Notes

The source does not specify the pack sizes for the potatoes or lamb, the amount of garnish onion or red chilli, the potato baking time, or how the eggs should be cooked. The written method has a likely typo (“same park”), interpreted as the same pan. Serving count and estimated weights for pack/handful quantities are approximate.

Nutrition per serving

• breakfast
• main
• Indian-inspired
• gluten-free
• high-protein
• crispy
• stovetop
• oven-baked