Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, turkey keema and egg soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Turkey keema and egg soup is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Turkey keema and egg soup is something that I have loved my whole life.
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To get started with this recipe, we must first prepare a few ingredients. You can cook turkey keema and egg soup using 30 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Turkey keema and egg soup:
- Take 100 g turkey mince (or something like pork/chicken mince)
- Prepare 1-2 eggs
- Prepare 1/2 onion sliced
- Prepare 1/2 yellow pepper sliced
- Get 1 handful leek sliced
- Make ready 1/2 tablespoon garlic paste
- Take 1/2 tablespoon ginger paste
- Make ready 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
- Get 1 tablespoon creamed coconut
- Take Just under a handful of fresh Corriander
- Prepare Any extra veg of your choice (green beans, carrots etc)
- Make ready Spice mix
- Get 1/2 tablespoon paprika
- Prepare 1/2 tablespoon cumin
- Make ready 1/2 tablespoon ground corriander
- Make ready 1/2 tablespoon turmeric
- Prepare 1/2 tablespoon dokkah (optional)
- Get 1/4 tablespoon chilli powder
- Prepare 1/4 tablespoon ground clove
- Take 1/4 tablespoon ground cinnamon
- Take 1/4 tablespoon ground white pepper
- Prepare My garnish
- Take Some of the previous egg
- Make ready Safflower
- Make ready Cumin seeds
- Get Corriander
- Prepare Chilli flakes
Set aside when the turkey meat is cooked and no longer pink. Heta the canola oil (or coconut oil) in the pot on medium heat and add the diced onion. Turkey, spinach, tomatoes, and noodles simmered in turkey broth. A great way to use up leftover turkey!
Instructions 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!
Turkey, diced tomatoes, onion, carrot, celery, tomato paste, Italian seasoning, basil, garlic, turkey stock, and egg noodles. Can make on the stovetop or in the crockpot. Introduction Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or a pallid-flavoured ingredient. Add shredded carrot, chopped tomatoes and water. Season well with salt and pepper.
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