Turkey keema and egg soup

Name: How to cook Turkey keema and egg soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2 people
Cuisine: Us

Introduce

Chef :

Chris Seaton

Turkey keema and egg soup

This is something I whipped up randomly as we had stuff that needed using up. I hope you enjoy

Ingredient

Food ration :

1-2 people

Cooking time :

30 minutes

100 g

turkey mince (or something like pork/chicken mince)

1-2

Cooking instructions

* Step 1

Mix all the ingredients for the spice mix together. You may add some salt to taste but I generally don't.

* Step 2

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.

* Step 3

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

* Step 4

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.

* Step 5

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

* Step 6

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

* Step 7

Whilst your soup is simmering, remove the shell from your egg and remove the yolk, cutting the whites into small chunks.

* Step 8

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.

* Step 9

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!