Keema Egg Curry

INGREDIENTS

• 6 Egg
• 600g Beef Lean 5% Fat Cut Pieces
• 2 Onion
• 400g Tomato
• 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
• 0.5 tsp Chilli Powder
• 1 tsp Salt
• 400ml Water
• 4 tbsp Fresh Coriander

STEPS

1. 1

   Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 9 minutes, then transfer to cold water for 5 minutes. Peel and set aside.

   ⏱ 9 min

2. 2

   Heat 4 tbsp of cooking oil in a deep frying pan over medium heat. Add 2 onions (finely chopped) and cook for 8 minutes, stirring occasionally, until soft and golden.

   ⏱ 8 min

3. 3

   Add 4 cloves of garlic (minced) and 2 tsp of ginger, then cook for 1 minute until fragrant. Stir in 1 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of ground turmeric, and 0.5 tsp of chilli powder for 30 seconds.

   ⏱ 2 min

4. 4

   Add 400g of tomato (finely chopped) and {{qty:Salt}. Cook for 8 minutes, stirring, until the tomatoes break down into a thick masala.

   ⏱ 8 min

5. 5

   Add 600g of beef lean 5% fat cut pieces (finely minced or chopped very small) and fry for 6 minutes, breaking it up continuously, until no pink remains and the juices run clear.

   ⏱ 6 min

6. 6

   Pour in 400ml of water, stir well, and simmer uncovered for 12 minutes until the beef is fully cooked and the curry is thick. Stir occasionally. Check that the beef reaches 75°C for 30 seconds if using a thermometer.

   ⏱ 12 min

7. 7

   Cut the peeled eggs in half and gently place them cut-side up in the curry. Spoon sauce over them and simmer for 3 minutes to warm through.

   ⏱ 3 min

8. 8

   Sprinkle with 1 tsp of garam masala and 4 tbsp of fresh coriander, then rest off the heat for 2 minutes before serving.

   ⏱ 2 min