Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, egg & potato curry with keema rice. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Egg & Potato Curry with Keema Rice is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Egg & Potato Curry with Keema Rice is something which I have loved my entire life. They’re fine and they look fantastic.
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To begin with this recipe, we must first prepare a few components. You can cook 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:
- Get Handful boiled new potatoes
- Make ready 3 free range eggs softly boiled
- Take 1 red onion sliced
- Make ready 1 tsp chilli powder
- Take 1 tsp turmeric powder (half in the curry half for the rice)
- Get 1 tsp cumin powder
- Take Selection of red and green chillis finely chopped
- Prepare 400 ml coconut milk
- Take Cooked basmati rice
- Prepare 100 g lamb mince
- Get 1/2 tsp Garam masala
- Take 1/2 tsp curry powder
- Prepare leaves Coriander
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Steps 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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