Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, egg & potato curry with keema rice. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Egg & Potato Curry with Keema Rice is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Egg & Potato Curry with Keema Rice is something which I’ve loved my whole life. They are nice and they look wonderful.
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To get started with this recipe, we must first 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:
- Take Handful boiled new potatoes
- Prepare 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)
- Prepare 1 tsp cumin powder
- Prepare 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
- Prepare 1/2 tsp curry powder
- Prepare 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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