Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, egg & potato curry with keema rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Egg & Potato Curry with Keema Rice is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Egg & Potato Curry with Keema Rice is something that I have loved my entire life.
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To get started with this recipe, we have to first prepare a few ingredients. You can have egg & potato curry with keema rice using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Egg & Potato Curry with Keema Rice:
- Take Handful boiled new potatoes
- Make ready 3 free range eggs softly boiled
- Take 1 red onion sliced
- Make ready 1 tsp chilli powder
- Get 1 tsp turmeric powder (half in the curry half for the rice)
- Make ready 1 tsp cumin powder
- Get Selection of red and green chillis finely chopped
- Take 400 ml coconut milk
- Prepare Cooked basmati rice
- Prepare 100 g lamb mince
- Take 1/2 tsp Garam masala
- Make ready 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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