Easy Keema Scramble Indian Recipes | High Protein Breakfast
The aroma of sautéed onions, ginger, and garlic wafting from the pan is like a warm hug on a chilly morning, and that’s exactly what I get every time I make this Easy Keema Scramble Indian Recipes.
I still remember the first time I made this recipe, it was a lazy Sunday morning, and I had a pound of ground lamb in the fridge, I added some onions, ginger, and spices, and the result was pure magic.
It was during one of those ‘kitchen experiments’ that I stumbled upon the perfect blend of spices, and this Easy Keema Scramble Indian Recipes quickly became a cherished family favorite.
Why You’ll Love This Easy Keema Scramble Indian Recipes | High Protein Breakfast
- The texture of the scrambled eggs and the ground lamb is simply divine.
- The flavor profile is a perfect balance of spices, with a hint of cumin and coriander.
- This recipe is ready in just 20 minutes, making it perfect for busy mornings.
- It’s foolproof, and the steps are easy to follow.
- Serve it with some warm naan or toast for a satisfying breakfast.
Ingredients You’ll Need
- 1 lb ground lamb or beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 4 large eggs
The star ingredients of this recipe are the ground lamb and the blend of spices, which come together to create a flavor explosion. The eggs add a creamy texture and a boost of protein.
Expert Tips for the Best Easy Keema Scramble Indian Recipes | High Protein Breakfast
- Cook the lamb until it’s browned, breaking it up into small pieces as it cooks.
- Don’t overmix the eggs, or they’ll become tough.
- Add a sprinkle of cilantro on top for a fresh flavor.
- Cook the keema scramble until it’s just set, and still moist.
- Make ahead and refrigerate overnight, reheating in the morning.
Variations and Substitutions
For a gluten-free version, serve with gluten-free naan or toast. Swap the lamb for ground chicken or beef for a different flavor. Add some diced bell peppers for an extra burst of flavor.
How to Store and Reheat
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave or on the stovetop until warmed through. Freeze for up to 2 months and reheat from frozen.
Frequently Asked Questions
Can I make this recipe vegan?
Unfortunately, this recipe contains lamb and eggs, but you can try substituting with vegan alternatives like tofu or tempeh.
How do I prevent the eggs from scrambling?
Cook the eggs over low heat, stirring constantly, until they’re just set.
Can I serve this with other sides?
Yes, try serving with roasted vegetables, hash browns, or a side salad.
Give this Easy Keema Scramble Indian Recipes a try, and I promise you’ll be hooked! Your taste buds will thank you.
Easy Keema Scramble
🧂 Ingredients
👩🍳 Instructions
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1Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
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2Add the garlic and cook for 1 minute, until fragrant.
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3Add the ground meat and cook, breaking it up with a spoon, until no longer pink, about 5 minutes.
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4Stir in the peas and carrots, beef broth, tomato paste, cumin, curry powder, and turmeric. Bring to a simmer.
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5Reduce heat to low and let cook, stirring occasionally, until the mixture has thickened, about 5 minutes.
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6Push the meat mixture to one side of the skillet. Crack in the eggs and scramble them until cooked through.
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7Mix the eggs with the meat mixture and season with salt and pepper to taste.
