Spicy Lamb Keema Breakfast Naan with Fried Egg

A savory and spicy breakfast featuring flavorful lamb keema stuffed inside a warm naan bread, topped with a perfectly fried egg. A delicious Indian twist on the traditional breakfast sandwich.

Prep Time

15 minutes

Total Time

45 minutes

Calories

725

Level

Medium

Yields

4 servings

Cost

£2.77

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Bread•Side Dish

Cuisine:

Indian

Main Ingredient:

Lamb•Eggs

Mood:

Spicy

Ingredients

Servings

1lbLamb Keema (Ground Lamb)(Ideally 80/20 ground lamb for flavor)

£5.50

4piecesNaan Bread(Store-bought or homemade)

£1.80

4Eggs(Large)

£1.20

1Onion(Medium, finely chopped)

£0.30

0.5Green Bell Pepper(Finely chopped)

£0.40

2tbspGinger-Garlic Paste(Equal parts ginger and garlic, ground into a paste)

£0.35

1Green Chilies(Finely chopped, adjust to taste)

£0.20

1Tomato(Medium, finely chopped)

£0.30

0.5tspTurmeric Powder

£0.05

1tspGaram Masala

£0.10

1tspCumin Powder

£0.08

1tspCoriander Powder

£0.07

0.5tspRed Chili Powder(Adjust to taste)

£0.06

To tasteSalt

2tbspOil(Vegetable or canola oil)

£0.15

2tbspFresh Cilantro(Chopped, for garnish)

£0.30

1tbspButter(For frying eggs)

£0.20

Total Cost

£11.06

£2.77 per serving

The Method

1
Heat oil in a large skillet or wok over medium-high heat. Add chopped onion and green bell pepper and sauté until softened and lightly browned, about 5-7 minutes.
2
Add ginger-garlic paste and chopped green chilies to the skillet and sauté for another minute until fragrant.
3
Add the lamb keema to the skillet and break it up with a spoon. Cook until browned, about 8-10 minutes.
4
Stir in the chopped tomato, turmeric powder, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for another 5-7 minutes, or until the tomatoes have softened and the spices are fragrant. Add a splash of water if the mixture seems too dry.
5
Stir in fresh cilantro and remove from heat.
6
While the keema is cooking, warm the naan bread in a dry skillet, oven, or toaster until pliable and warm. If using oven preheat it to 350F
7
In a separate skillet, melt butter over medium heat. Fry the eggs to your desired doneness (sunny-side up, over easy, etc.). Season with salt and pepper.
8
To assemble, spread a generous amount of lamb keema onto a warm naan bread. Top with a fried egg. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

725 kcal / 3033 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use ghee (clarified butter) instead of oil to cook the keema.

Adjust the amount of green chilies and red chili powder to control the spiciness of the dish.

If you don't have naan bread, you can use pita bread or other flatbreads.

Add a dollop of plain yogurt or raita (yogurt with cucumber and mint) on top for a cooling contrast to the spiciness.

Cooking Equipment

Large Skillet or Wok

Medium Skillet

Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use ghee (clarified butter) instead of oil to cook the keema.

Adjust the amount of green chilies and red chili powder to control the spiciness of the dish.

If you don't have naan bread, you can use pita bread or other flatbreads.

Add a dollop of plain yogurt or raita (yogurt with cucumber and mint) on top for a cooling contrast to the spiciness.

Spicy Lamb Keema Breakfast Naan with Fried Egg

Ingredients

The Method