Curried Lamb Mince Scrambled With Egg (Kheema Ghotala)
This flavorful lamb mince recipe is a delightful blend of aromatic spices and fresh herbs, creating a mouthwatering dish that is perfect for breakfast or a quick meal. The spices are carefully blended to create a rich masala that infuses the tender lamb mince with layers of complex flavors. The addition of scrambled eggs adds a creamy texture, while the fresh mint and coriander bring a vibrant finish to this satisfying dish. Enjoy this delicious lamb mince mixture stuffed inside soft rolls, topped with a medley of onions, chillies, and herbs for a truly satisfying meal.
— Constant Cookbook
Ingredients
- ½ tsp ground turmeric
- 1 tsp ground red chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 3 tbsp rapeseed oil
- 2 tbsp ginger and garlicgarlic
- 4-5 green chillies
- 2-3 medium onions
- 500g/1lb 2oz lamb mince
- ½ lime
- 2-3 tbsp chopped fresh coriander
- 2 tomatoes
- 3 tbsp tomato ketchup
- 4 free-range eggs
- 4 soft rolls
- soft butter
- 1 red onion
- 1 green chilli
- 2 tbsp chopped fresh mint and coriander
Instructions
- Blend the spice powders in a small bowl with 200ml/7fl oz of water. Cover and set aside.
- Heat a casserole and add the rapeseed oil. When hot and a haze forms, add the ginger and garlic paste and the green chillies and fry gently, stirring well with a wooden spatula to prevent it sticking to the dish.
- Once the paste changes colour and you get a great aroma, add the chopped onions and continue to cook. You may need to add a little water to clean the bottom of the pan.
- Continue to fry the onions, adding water every now and again, on a medium to low heat until the onions get reduced to nearly a pulp. This may take some time.
- Add the soaked spice mixture (add a little water to the bowl to release any spice stuck to the edges) and fry gently until you see the oil emerge. You might need to add a little water again to prevent sticking.
- Reduce the heat to very low or switch off the heat completely and add the mince. Work it in well with the spatula until it is totally broken up and blended very well into the masala.
- Return the heat to medium and cook, stirring regularly until the mince is cooked.
- Season and stir in the lime juice and chopped mint and coriander.
- Add the chopped tomatoes and tomato ketchup and cook until absorbed.
- Beat the eggs and add them to the hot mince and stir gently over the heat until they are scrambled to your liking. We like ours soft as it makes for a great filling in a soft breakfast roll, but some prefer to make it almost as in an omelette consistency. Either way the taste is superb. Serve in buttered rolls with the onion, chilli, mint and coriander to taste.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
Comments
No comments found.