If you like Keema Peas (minced meat with peas), then this version replacing the peas with baked eggs is also for you! It was a popular street food in Singapore, probably a cross between a standard Indian recipe and an egg curry, brought from South Asia in the 19th century. serves 4-6

1 carton keema peas spice blend
500g lamb mince
300 ml ‘secret sauce’
3-4 small fresh chillies, finely chopped
2 tbsp tomato puree
6 big tomatoes, chopped
4-6 eggs
1 large onion, sliced and fried till dark brown

In a large frying pan gently fry the lamb until brown, then add the spices and chillies and cook for 5 minutes.
Add the ‘secret sauce’ and tomato puree, bring to the boil and simmer for half an hour.
Stir in the fresh tomatoes, then make 4-6 hollows in the mince and break the eggs into them. Cook gently for about 15 minutes or until the eggs are just cooked.
Serve with the onion scattered over, with chapatis or paratha.