Steps to Make Gordon Ramsay Egg & Potato Curry with Keema Rice

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, egg & potato curry with keema rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Egg & Potato Curry with Keema Rice is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Egg & Potato Curry with Keema Rice is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook egg & potato curry with keema rice using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Egg & Potato Curry with Keema Rice:

1. Make ready boiled new potatoes
2. Get free range eggs softly boiled
3. Take red onion sliced
4. Get chilli powder
5. Prepare turmeric powder (half in the curry half for the rice)
6. Make ready cumin powder
7. Prepare Selection of red and green chillis finely chopped
8. Prepare coconut milk
9. Take Cooked basmati rice
10. Prepare lamb mince
11. Prepare Garam masala
12. Take curry powder
13. Prepare 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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