Ingredients
- Merchant Gourmet Masala Baked Beans x 1 pouch
- Lamb mince 500g
- Garlic cloves x 2
- Red chilli x 1
- Coriander x 1 bunch
- Ginger x 1 knob
- Garam masala x 1 tbsp
- Ground cumin x 1 tbsp
- Ground coriander x 1 tbsp
- Chilli powder x 1/2 tsp
- Egg x 1
- A pinch of salt
- White/red onion x 1/2
- Tomato x 1
- Garlic glove x 1
- Red chilli x 1
- Coriander x 1 bunch
- Eggs x 4
- Butter x 1 knob
- Turmeric x 1 tsp
- Garam masala x 1 tsp
- Ground cumin x 1 tsp
- Fresh coriander x 1 bunch
- Self raising flour x 120g
- Greek yoghurt x 120g
- A pinch of salt
- Streaky bacon x 8 rashers
Seekh kebabs
Akoori eggs
Naan
Crispy bacon
Instructions
- Preheat oven to 200°C and cook the bacon on a tray for about 15 minutes until crispy.
- Prepare the seekh kebabs: Finely chop 1 onion, 2 garlic cloves, 1 red chilli, and a handful of coriander. Add to the lamb mince. Grate in the ginger, then add 1 tbsp garam masala, 1 tbsp ground cumin, 1 tbsp ground coriander, and chilli powder. Crack in 1 egg, add salt, and mix well. Shape into long kebabs (wet hands helps prevent sticking).
- Make the naan dough: Mix the flour, yoghurt, and a pinch of salt. Knead into a soft dough, then roll out to about 1cm thick.
- Cook the naan: Heat a pan and cook the naan until bubbling and golden, about 2–3 minutes per side.
- Prepare the akoori eggs base: Finely chop ½ onion, tomato, 1 garlic clove, 1 red chilli, and a handful of coriander.
- Cook the eggs: Melt butter in a pan over medium-low heat. Add the chopped ingredients and cook for a few minutes. Stir in turmeric, 1 tsp garam masala, and 1 tsp cumin. Whisk 4 eggs, then add to the pan and gently fold until softly set and slightly runny. Remove from heat.
- Heat the Masala Baked Beans according to packet instructions.
- Cook the kebabs in a pan or grill until fully cooked through and nicely browned.
- Serve everything together: naan, kebabs, crispy bacon, akoori eggs, and masala baked beans.
