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

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Egg & Potato Curry with Keema Rice is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Egg & Potato Curry with Keema Rice is something which I have loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we must prepare a few ingredients. You can cook 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. Make ready 1 red onion sliced
  4. Get 1 tsp chilli powder
  5. Make ready 1 tsp turmeric powder (half in the curry half for the rice)
  6. Get 1 tsp cumin powder
  7. Get Selection of red and green chillis finely chopped
  8. Prepare 400 ml coconut milk
  9. Make ready Cooked basmati rice
  10. Take 100 g lamb mince
  11. Get 1/2 tsp Garam masala
  12. Take 1/2 tsp curry powder
  13. Take leaves Coriander

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Instructions 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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