Spicy Buttered Keema over Poached Eggs
- 25 min
- Serves 2
- 11 ingredients
10 minutes to prep, 15 to cook. A bold brunch dish that pairs intensely spiced, buttery keema with perfectly poached eggs. The ground lamb, aromatic spices, chili oil, and creamy garlic‑yogurt sauce create a rich, flavorful topping that elevates a simple breakfast into an unforgettable experience.
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Method
Heat a pan over medium‑high heat and add the ground lamb, cooking until it changes color and is browned, stirring frequently.
Add cumin, chili powder, and paprika to the meat and stir to coat evenly.
Add a generous glob of butter, allowing it to melt completely into the spiced lamb.
Stir in the chili oil and continue cooking for another minute to blend the flavors.
In a small bowl, mix garlic powder into the yogurt, or alternatively combine the minced fresh garlic with the yogurt for a brighter flavor.
Poach three eggs to your desired doneness.
Plate the spicy buttery keema, top with the poached eggs, and drizzle the garlic‑yogurt mixture over the dish if desired.
Tips while you cook
- Brown the lamb first
- Cook the ground lamb until it changes color and is browned before adding any spices.
- Melt butter completely
- Add butter and let it melt fully into the meat before mixing in the chili oil.
- Choose garlic preparation
- Combine garlic powder with yogurt, or use minced fresh garlic for a brighter flavor.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Zaynah made this.
The recipe comes from Zaynah’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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