Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, turkey keema and egg soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Turkey keema and egg soup is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Turkey keema and egg soup is something which I have loved my entire life.
Raita: In a small serving bowl, mix yogurt with fork until smooth. Add remaining ingredients, stir, cover with plastic wrap and chill until ready to serve. Turkey keema and egg soup turkey mince (or something like pork/chicken mince) • eggs • onion sliced • yellow pepper sliced • leek sliced • garlic paste • ginger paste • meat stock and/or water If you make this turkey keema recipe, be sure to try it with my easy, curry house style stovetop naans! Mix the minced turkey with the water and whisk with a fork.
To get started with this particular recipe, we must prepare a few ingredients. You can have turkey keema and egg soup using 30 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Turkey keema and egg soup:
- Make ready 100 g turkey mince (or something like pork/chicken mince)
- Take 1-2 eggs
- Get 1/2 onion sliced
- Prepare 1/2 yellow pepper sliced
- Make ready 1 handful leek sliced
- Make ready 1/2 tablespoon garlic paste
- Make ready 1/2 tablespoon ginger paste
- Prepare 2 cups meat stock and/or water
- Make ready Chopped chili's to preference (i just did 2 birds eyes)
- Get 1 handful spinach
- Get 1 tablespoon ghee
- Prepare 1 tablespoon creamed coconut
- Get Just under a handful of fresh Corriander
- Prepare Any extra veg of your choice (green beans, carrots etc)
- Take Spice mix
- Make ready 1/2 tablespoon paprika
- Make ready 1/2 tablespoon cumin
- Prepare 1/2 tablespoon ground corriander
- Take 1/2 tablespoon turmeric
- Take 1/2 tablespoon dokkah (optional)
- Get 1/4 tablespoon chilli powder
- Take 1/4 tablespoon ground clove
- Make ready 1/4 tablespoon ground cinnamon
- Get 1/4 tablespoon ground white pepper
- Get My garnish
- Prepare Some of the previous egg
- Prepare Safflower
- Make ready Cumin seeds
- Get Corriander
- Make ready Chilli flakes
Melt butter in a large saute pan over medium heat. The biggest difference in two dishes is the way the eggs are cooked. Egg Bhurji includes scrambled eggs whereas Egg Kheema includes grated boiled eggs. This leads to a completely different texture in both dishes.
Steps to make Turkey keema and egg soup:
- Mix all the ingredients for the spice mix together. You may add some salt to taste but I generally don't.
- In a bowl add the mince meat, ginger paste, garlic paste and 1 tablespoon of the spice mix. Mix it all together and cover. Refrigerate for an hour to a day.
- Cook the egg in some boiling water for 10 minutes. Once the 10 minutes is over remove it to a bowl or chopping board to cool down (you don't need to stop it cooking). I also chopped the veg as the egg cooked
- In a pan (or karahi, wok etc) add in your ghee. Once it's hot add the onions and cumin seeds. Allow it to cook for a couple minutes. Then add the creamed coconut, tomato's, chilli, pepper and 1/2 tablespoon of the spice mix. If you have something like carrots, add them in now.
- After they have cooked for a few minutes, add the mince meat and leek (or any easy cooking extra veg). Cook for a few minutes and then add half of your liquid. I did half stock and half water, so the stock went in first. Allow it a few more minutes so that the meat is fully cooked
- Then, add the spinach and 1/2 teaspoon of the spice mix. Mix and let simmer for 5 minutes before adding the rest of the liquid. Add the corriander. Allow to simmer again for about 5 more minutes
- Whilst your soup is simmering, remove the shell from your egg and remove the yolk, cutting the whites into small chunks.
- Now add 2/3 of the egg whites to the soup and crumble in the egg yolk. Mix and leave to simmer for a final 5 minutes.
- Once the 5 minutes is up, you can serve with the other 1/3 of the egg. I recommend adding more corriander and cumin seeds but it's wholly optional - Enjoy!
Egg Bhurji includes scrambled eggs whereas Egg Kheema includes grated boiled eggs. This leads to a completely different texture in both dishes. SIDE NOTE: If you prefer less spice, then please use half the portion recommended. Add shredded carrot, chopped tomatoes and water. Season well with salt and pepper.
So that’s going to wrap it up with this special food turkey keema and egg soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
