Chef Sujan’s Baked Egg & Lamb Keema

Chef Sujan’s Baked Egg & Lamb Keema

Yield: 5 servings

Sujan Sarkar
Baar Baar
New York, NY

Ingredients and Directions


  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).


  • 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
Lamb Keema


  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.


  • 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
Onion Tomato Masala


  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.


  • 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
Potato Straws


  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.


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


  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.


  • 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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.