Blend spice powders with 200ml of water in a small bowl, cover, and set aside.
Heat rapeseed oil in a casserole and fry the ginger-garlic paste and green chillies.
Add chopped onions and cook until they reach a pulp-like consistency, adding water as needed.
Stir in the spice mixture and fry until oil emerges from the masala.
Incorporate the lamb mince on very low heat until broken up and blended with the masala.
Return to medium heat and cook until the mince is fully browned.
Season and stir in lime juice, fresh mint, and coriander.
Add tomatoes and ketchup, cooking until the liquid is absorbed.
Stir in beaten eggs gently until they are scrambled to your preferred consistency.
Serve in buttered rolls with fresh onion, chilli, and herbs to taste.