Step-by-Step Guide to Prepare Gordon Ramsay Egg & Potato Curry with Keema Rice
by Helen Mendoza
Egg & Potato Curry with Keema Rice
Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, egg & potato curry with keema rice. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Egg & Potato Curry with Keema Rice is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Egg & Potato Curry with Keema Rice is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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:
Make ready Handful boiled new potatoes
Make ready 3 free range eggs softly boiled
Make ready 1 red onion sliced
Make ready 1 tsp chilli powder
Get 1 tsp turmeric powder (half in the curry half for the rice)
Take 1 tsp cumin powder
Make ready Selection of red and green chillis finely chopped
Take 400 ml coconut milk
Take Cooked basmati rice
Take 100 g lamb mince
Prepare 1/2 tsp Garam masala
Prepare 1/2 tsp curry powder
Take leaves Coriander
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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