Preparation

In a blender or food processor, combine cilantro leaves (½ cup), mint leaves (¼ cup), green chili (1), chopped ginger (1 inch), garlic (1 clove), lemon juice (1 Tbsp), Greek yogurt (1 Tbsp, if using), oil (1 Tbsp), and salt to taste. Blend until a smooth chutney forms. Set aside.

In a skillet over medium heat, melt ghee (1 Tbsp). Add chopped red onion (¼ cup), green chili (½), grated ginger (1 tsp), and minced garlic (1 tsp). Sauté until onions are soft and translucent, about 3–4 minutes. Add ground lamb (8 oz), ground cumin (½ tsp), ground coriander (½ tsp), garam masala (½ tsp), turmeric (¼ tsp), and salt and pepper to taste. Cook, breaking up the lamb, until browned and cooked through, about 6–8 minutes. Transfer lamb to a plate and keep warm.

In the same skillet over medium-low heat, melt butter (1 Tbsp). Add a little more chopped onion (optional) and cook until lightly caramelized, about 2–3 minutes. Move onions to one side of the skillet. Crack eggs (2) into the cleared side and fry sunny-side up or to your preference, seasoning with salt and pepper.

Return cooked lamb to the skillet around the eggs. Spoon green chutney (about 2 Tbsp per serving) over the lamb. Sprinkle shredded cheese (¼ cup) over each egg, drizzle heavy cream (1 Tbsp) on top of the cheese, and cover the skillet briefly until cheese melts and becomes gooey.

Remove from heat, sprinkle chopped cilantro (1 Tbsp) over the skillet, and serve hot.