Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, egg & potato curry with keema rice. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Egg & Potato Curry with Keema Rice is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Egg & Potato Curry with Keema Rice is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook egg & potato curry with keema rice using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Egg & Potato Curry with Keema Rice:
- Make ready Handful boiled new potatoes
- Get 3 free range eggs softly boiled
- Take 1 red onion sliced
- Prepare 1 tsp chilli powder
- Take 1 tsp turmeric powder (half in the curry half for the rice)
- Prepare 1 tsp cumin powder
- Make ready Selection of red and green chillis finely chopped
- Get 400 ml coconut milk
- Take Cooked basmati rice
- Take 100 g lamb mince
- Make ready 1/2 tsp Garam masala
- Get 1/2 tsp curry powder
- Take leaves Coriander
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Instructions to make Egg & Potato Curry with Keema Rice:
- Gently fry in a little oil the chilli powder, half the turmeric powder and cumin powder, add a splash of water while doing this. Add your onions and chopped fresh chilli. Gently fry until soft.
- Add the coconut milk and bring to the boil stirring continuously, add the boiled potatoes and reduce heat. In the meantime brown your lamb mince and discard any oil. Add the rest of your spices and gently cook out. Stir in your cooked rice and gently stir to cover every grain.
- Finally add your boiled eggs to the curry sauce and present on a place with chopped coriander.
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