Egg Keema

INGREDIENTS

• 6 Egg
• 400g Lean Beef
• 400g Tomato
• 2 Onion
• 4 cloves Garlic
• 2 tsp Ginger
• 4 tbsp Cooking Oil
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 1 tsp Garam Masala
• 4 pinches Salt
• 200ml Water
• 4 tbsp Cilantro

STEPS

1. 1

   Bring a saucepan of water to a boil. Carefully add 6 eggs and simmer for 9 minutes for hard-boiled eggs. Transfer to cold water, peel, and halve.

   ⏱ 9 min

2. 2

   Heat 4 tbsp of cooking oil in a wide pan over medium heat. Add 2 onions (finely chopped) and cook for 5 minutes, stirring, until softened and lightly golden.

   ⏱ 5 min

3. 3

   Add 4 cloves of garlic (minced), 2 tsp of ginger, 1 tsp of ground cumin, 2 tsp of ground coriander, and 0.5 tsp of ground turmeric. Stir for 1 minute until fragrant.

   ⏱ 1 min

4. 4

   Add 400g of lean beef (finely minced or chopped into very small pieces). Cook over medium-high heat for 8 minutes, breaking it up continuously, until browned with no pink remaining.

   ⏱ 8 min

5. 5

   Add 400g of tomato (finely chopped), 200ml of water, and 4 pinches of salt. Simmer uncovered for 7 minutes, stirring occasionally, until the tomatoes break down and the masala becomes thick.

   ⏱ 7 min

6. 6

   Stir in 1 tsp of garam masala, then simmer for 2 minutes. Taste and adjust salt if needed.

   ⏱ 2 min

7. 7

   Nestle the halved boiled eggs into the keema and spoon sauce over them. Warm gently for 2 minutes, then scatter 4 tbsp of cilantro over the top and serve hot.

   ⏱ 2 min