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Curried lamb mince scrambled with egg (Kheema ghotala)

Curried lamb mince scrambled with egg (Kheema ghotala) comes together with Ground Red Chilli Powder, Garam Masala Powder, Rapeseed Oil, and Tomato Ketchup. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 tsp
• 3 tbsp
• 3 tbsp

Method (preview)

1. 1

   Blend the spice powders in a small bowl with 200ml/7fl oz of water. Cover and set aside.

2. 2

   Heat a casserole and add the rapeseed oil.

3. 3

   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.

4. 4

   Once the paste changes colour and you get a great aroma, add the chopped onions and continue to cook.

5. 5

   You may need to add a little water to clean the bottom of the pan.

6. 6

   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.

7. 7

   This may take some time.

8. 8

   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.

9. 9

   You might need to add a little water again to prevent sticking.

10. 10

    Reduce the heat to very low or switch off the heat completely and add the mince.

11. 11

    Return the heat to medium and cook, stirring regularly until the mince is cooked.

12. 12

    Season and stir in the lime juice and chopped mint and coriander.

13. 13

    Add the chopped tomatoes and tomato ketchup and cook until absorbed.

14. 14

    Beat the eggs and add them to the hot mince and stir gently over the heat until they are scrambled to your liking.

15. 15

    Either way the taste is superb.

16. 16

    Serve in buttered rolls with the onion, chilli, mint and coriander to taste.