Keema scrambled egg rolls

Keema scrambled egg rolls
Summary Not available
Total time : 1 hr
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Keema scrambled egg rolls

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Egg, South India
Person: 6
Calories: 863kcal


  • 5 tsp Turmeric powder
  • 1 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 3 tbsp rapeseed oil
  • 2 tbsp paste
  • 4 green chilies chopped
  • 2 medium onion chopped
  • 1200 g lamb mince
  • 5 lime juice
  • 2 mint
  • 2 tomatoes seeds removed and chopped
  • 3 tbsp tomato ketchup
  • 4 free-range eggs
  • 4 rolls buns ( breads)
  • 1 red onion chopped
  • 1 green chilies chopped
  • 2 tbsp coriander


  • 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


No extra notes


Calories: 863kcal | Carbohydrates: 39g | Protein: 43g | Fat: 59g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 777mg | Potassium: 799mg | Fiber: 5g | Sugar: 10g | Vitamin A: 678IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 13mg

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