Egg & Potato Curry with Keema Rice
Egg & Potato Curry with Keema Rice

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, egg & potato curry with keema rice. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Egg & Potato Curry with Keema Rice is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Egg & Potato Curry with Keema Rice is something that I have loved my entire life.

To get started with this recipe, we must 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 it.

The ingredients needed to make Egg & Potato Curry with Keema Rice:
  1. Make ready Handful boiled new potatoes
  2. Take 3 free range eggs softly boiled
  3. Get 1 red onion sliced
  4. Get 1 tsp chilli powder
  5. Get 1 tsp turmeric powder (half in the curry half for the rice)
  6. Get 1 tsp cumin powder
  7. Prepare Selection of red and green chillis finely chopped
  8. Make ready 400 ml coconut milk
  9. Prepare Cooked basmati rice
  10. Get 100 g lamb mince
  11. Prepare 1/2 tsp Garam masala
  12. Take 1/2 tsp curry powder
  13. Make ready leaves Coriander

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Steps to make Egg & Potato Curry with Keema Rice:
  1. 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.
  2. 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.
  3. Finally add your boiled eggs to the curry sauce and present on a place with chopped coriander.

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