Keema scrambled egg rolls recipe
 Curry for breakfast? You bet. This delicious keema scrambled eggs recipe is perfect with chai. ½ tsp ground turmeric1 tsp ground red chilli powder2 tsp ground coriander1 tsp ground cumin1 tsp garam masala powder3 tbsp rapeseed oil2 tbsp ginger and garlic paste (equal amounts of ginger and garlic puréed together with water and some oil)4-5 green chillies, chopped2-3 medium onions, chopped500g/1lb 2oz lamb mince½ lime, juice only2-3 tbsp chopped fresh coriander and mint2 tomatoes, skinned, seeds removed and chopped3 tbsp tomato ketchup 4 free-range eggs ½ tsp ground turmeric 1 tsp ground red chilli powder 2 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala powder 3 tbsp rapeseed oil 2 tbsp ginger and garlic paste (equal amounts of ginger and garlic puréed together with water and some oil) 4-5 green chillies, chopped 2-3 medium onions, chopped 500g/1lb 2oz lamb mince ½ lime, juice only 2-3 tbsp chopped fresh coriander and mint 2 tomatoes, skinned, seeds removed and chopped 3 tbsp tomato ketchup 4 free-range eggs 4 soft rollssoft butter1 red onion, chopped1 green chilli, chopped2 tbsp chopped fresh mint and coriander 4 soft rolls soft butter 1 red onion, chopped 1 green chilli, chopped 2 tbsp chopped fresh mint and coriander Method 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. Blend the spice powders in a small bowl with 200ml/7fl oz of water. Cover and set aside. 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. 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. 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. 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. 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. 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. 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. Season and stir in the lime juice and chopped mint and coriander. Add the chopped tomatoes and tomato ketchup and cook until absorbed. 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. 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.