Recipe of Quick Egg & Potato Curry with Keema Rice
Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Favorite Egg & Potato Curry with Keema Rice. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Egg & Potato Curry with Keema Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg & Potato Curry with Keema Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg & Potato Curry with Keema Rice is 2 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Egg & Potato Curry with Keema Rice estimated approx 1 and half hours.
To begin with this recipe, we must prepare a few components. You can have Egg & Potato Curry with Keema Rice using 13 ingredients and 4 steps. Here is how you can achieve it.
As it’s national curry week I thought I would make this simple but beautifully flavoured dish. Also being from Birmingham, who doesn’t love a curry #mycookbook20
Ingredients and spices that need to be Get to make Egg & Potato Curry with Keema Rice:
- Handful boiled new potatoes
- 3 free range eggs softly boiled
- 1 red onion sliced
- 1 tsp chilli powder
- 1 tsp turmeric powder (half in the curry half for the rice)
- 1 tsp cumin powder
- Selection of red and green chillis finely chopped
- 400 ml coconut milk
- Cooked basmati rice
- 100 g lamb mince
- 1/2 tsp Garam masala
- 1/2 tsp curry powder
- leaves Coriander
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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