For some reason I’ve never thought of doing eggs in egg curry that way. Pretty sure I’ve only ever done boiled eggs in Indian curry before. I shakshuka, and whatever the Italian dish is that’s similar, pretty regularly though.
My wife doesn’t like boiled eggs in curries but enjoys shakshuka type things so maybe this is the way to do it
Oh ya, let me loose on that with a mountain of na’an 
Present from a neighbour for helping out with a MOT related issue.
I’ve PM’d my address to you, thank you 
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Don’t think it will come into Royal Mail parcel categories, sorry.
Inspired by @pmac regular mince ‘n dumplings/tatties shenanigans.
I kg regular 20% fat beef mince, 6 rashers of thick cut smoked back 
bacon (300g) grilled ‘n diced. Chopped red onions, Chantenay carrots 
& celery + 100g (dry weight) of pearl barley, tom purée & 9 cloves of crushed garlic. For the gravy rich Rosemary & onion beef stock & a bottle of Robinson’s Old Tom dark ale. Plenty of Oregano & Basil. Will add Worcestershire sauce midway through cooking, forgot at this stage. (Hairy Bikers suggested adding a tin of chopped tomatoes, but fuck that! I thought)
Now in t’ oven at gas mark 3 fer a coupla hrs when I’ll see where its at. Should thicken somewhat, naturally due to the pearl barley ‘n tom puree.
Not necessarily, it could be a toilet plunger 
For a split second, I thought that was pierogi! 
Cheers for this. Gonna build a batch tomorrow! 
