Hyderabad x Thailand
Mutton keema kra pao
Holy basil meets the keema of Hyderabad. The fried egg is non negotiable.
30 minTime
37 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original748kcalsame
37 gproteinsame
2 gfibresame
30minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes. Rest off heat.
- 2Pound the garlic, both chillies and ginger to a coarse paste.
- 3Heat the oil in a wok on high heat and fry the eggs one at a time for 2 minutes, spooning oil over the top.
- 4Pour off all but 1 tbsp oil. Fry the paste and shallots on high heat for 30 seconds. Add the mince and stir fry 6 minutes until no pink remains and the edges turn crisp.
- 5Add the oyster sauce, soy sauces, fish sauce, sugar and garam masala and toss 2 minutes.
- 6Turn off the heat, add the tulsi and toss until just wilted.
Serve it like this
Press rice into a bowl and turn it out, spoon the keema alongside, lay the crisp egg on top of the rice and add cucumber slices fanned at the edge.
