Keema Rice

5 from 2 votes

Tasty lamb mince is mixed with rice, vegetables and aromatic spices to make this delicious Keema Rice. On the table in under 30 minutes its perfect for a midweek family meal.

Prep Time10

Cook Time20

Total Time30

Course: lunch, Main Course, Side Dish

Cuisine: Indian

Diet: Gluten Free

Servings: servings

Calories: 523kcal

Author: Lauren Woodger

Equipment

Ingredients

500 g (1 lb) lamb mince
2 pouches microwave basmati or long grain rice or 500g (1lb) cooked leftover rice
100 g (3.5oz) peas
2 salad tomatoes diced
1 inch fresh ginger grated
1 medium onion sliced
2 cloves garlic minced or grated
1 medium green chilli finely diced and seeds removed. Leave seeds in for extra heat.
2 teaspoon garam masala
1 teaspoon turmeric
1 tablespoon mild curry powder use hot curry powder for extra heat.
½ teaspoon fenugreek
1 handful fresh coriander finely chopped
salt and pepper to taste

Metric - Us Customary

Instructions

Fry the lamb mince in a large frying pan on a medium heat for around 5 minutes until it starts to brown.
Whilst the lamb mince is cooking slice the onions and grate the garlic.
Using a slotted spoon remove the lamb mince onto a plate, leaving around 1-2 tablespoon of fat in the pan.
Fry the onions off in the fat for 5-7 minutes until they start to soften and colour slightly, then add the garlic and stir for around a minute.
Grate the ginger, finely dice the green chilli and tomatoes and cook the rice in the microwave as per packet instructions.
Add the lamb mince back into the pan along with the peas, chopped green chilli, fresh ginger, tomatoes and the spices. Stir well and cook for 5 minutes.
Add the cooked microwave rice and stir through, cooking for a further 5 minutes until the lamb mince is cooked.
Season to taste. You may wish to season later if you are cooking for young children.
Scatter through a handful of chopped coriander before serving.

Notes

Tips & Tricks
- Use the back of a teaspoon to peel the skin from the fresh ginger. It can then either be finely chopped or grated. Fresh ginger is best, but this Lazy Ginger is a good back up and lasts in the fridge for ages.
- Make sure you use a large frying pan which can hold all of the ingredients without overloading the pan, otherwise, you may need to batch cook it in two pans.
- Depending on how much is left behind from the lamb you may want to remove some of the fat, but leave enough to caramelise the onions as this really adds to the flavour of the dish.

Nutrition