Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, egg & potato curry with keema rice. It is one of my favorites food recipes. For mine, I will 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 recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Egg & Potato Curry with Keema Rice is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Get Handful boiled new potatoes
- Get 3 free range eggs softly boiled
- Prepare 1 red onion sliced
- Prepare 1 tsp chilli powder
- Take 1 tsp turmeric powder (half in the curry half for the rice)
- Make ready 1 tsp cumin powder
- Take Selection of red and green chillis finely chopped
- Take 400 ml coconut milk
- Prepare Cooked basmati rice
- Take 100 g lamb mince
- Make ready 1/2 tsp Garam masala
- Take 1/2 tsp curry powder
- Take 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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