Lamb Keema

10 minutes + 35 minutes Serves 4


  • 1 Tbsp vegetable oil
  • 2 onions, finely chopped
  • 500g lamb mince
  • 3 cloves garlic, crushed
  • 3 tsp finely grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 beef stock cube
  • 11⁄2 cups frozen peas
  • 1 large carrot, coarsely grated
  • 1⁄4 cup chopped coriander, plus extra to serve
  • 3 cups cooked basmati rice
  • 3⁄4 cup tzatziki, to serve
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1. Heat oil in a frying pan over medium heat. Add onion, and cook, stirring for 5 minutes, or until soft.

2. Add mince, and cook, stirring to break up lumps, for 5 minutes, or until browned. Add garlic, ginger and spices. Cook, stirring for 1 minute, or until fragrant.

3. Add crumbled stock cube and 11/2 cups of water. Simmer, covered, for 15 minutes. Stir in peas and carrot; simmer, uncovered for 2 minutes more or until soft. Stir in chopped coriander. Season to taste.

4. Spoon rice onto serving plate. Top with keema and extra coriander. Serve with tzatziki.

Tip: For a dairy free option, replace tzatziki with coconut yoghurt.

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