Recipe of Gordon Ramsay Turkey keema and egg soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 little bit tasty. This will be really delicious.

Turkey keema and egg soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Turkey keema and egg soup is something which I’ve loved my whole life. They are nice and they look fantastic.

The egg yolks are cooked through by tempering in the blender with the hot broth and through steaming in the pot. Do not bring the soup back up to a boil because you can ruin the consistency of the soup. The result is a creamy, luscious, lemony soup the whole family will love! If you make this turkey keema recipe, be sure to try it with my easy, curry house style stovetop naans!

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:

1. Prepare 100 g turkey mince (or something like pork/chicken mince)
2. Take 1-2 eggs
3. Make ready 1/2 onion sliced
4. Get 1/2 yellow pepper sliced
5. Get 1 handful leek sliced
6. Get 1/2 tablespoon garlic paste
7. Get 1/2 tablespoon ginger paste
8. Make ready 2 cups meat stock and/or water
9. Make ready Chopped chili's to preference (i just did 2 birds eyes)
10. Take 1 handful spinach
11. Get 1 tablespoon ghee
12. Take 1 tablespoon creamed coconut
13. Get Just under a handful of fresh Corriander
14. Prepare Any extra veg of your choice (green beans, carrots etc)
15. Prepare Spice mix
16. Get 1/2 tablespoon paprika
17. Get 1/2 tablespoon cumin
18. Take 1/2 tablespoon ground corriander
19. Get 1/2 tablespoon turmeric
20. Get 1/2 tablespoon dokkah (optional)
21. Prepare 1/4 tablespoon chilli powder
22. Take 1/4 tablespoon ground clove
23. Prepare 1/4 tablespoon ground cinnamon
24. Prepare 1/4 tablespoon ground white pepper
25. Make ready My garnish
26. Take Some of the previous egg
27. Take Safflower
28. Make ready Cumin seeds
29. Take Corriander
30. Take Chilli flakes

Discard thyme, rosemary, and bay leaf. Add turkey, bay leaves, thyme, salt and black pepper; stir to mix well. Add chicken broth and bring mixture to a boil. Return mixture to a boil and add egg noodles.

Instructions to make Turkey keema and egg soup:

1. Mix all the ingredients for the spice mix together. You may add some salt to taste but I generally don't.
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.
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
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.
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
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
7. Whilst your soup is simmering, remove the shell from your egg and remove the yolk, cutting the whites into small chunks.
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.
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!

Add chicken broth and bring mixture to a boil. Return mixture to a boil and add egg noodles. In a large pot, heat olive oil over medium heat. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Stirring in a generous handful of chopped parsley when the soup is done brightens the color and brings up the herbal notes in the broth.

So that is going to wrap this up for this special food turkey keema and egg soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!