Spiced Ground Lamb Rice Bowl — Lamb Keema Rice Bowl
A complete weeknight bowl of spiced lamb mince and peas in a tomato-onion masala spooned over basmati rice, finished with fresh coriander and mint.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse basmati rice. Finely chop onion, ginger-garlic paste, green chillies, and tomatoes. Measure all spices. Chop fresh coriander and mint. Have frozen peas ready.
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water absorbs. Remove from heat, keep covered.
Bloom
Heat 2 tbsp oil in a large skillet over medium-high heat. Add 1 tsp cumin seeds and sizzle 15 seconds until fragrant. Add chopped onion, cook 3–4 minutes stirring until edges turn golden.
Build 1
Add ginger-garlic paste and green chillies, cook 1 minute on medium-high until raw smell fades. Add lamb mince, break up with a wooden spoon, brown 5 minutes until cooked through and liquid evaporates.
Build 2
Add chopped tomatoes, chilli powder, turmeric, ground coriander, ground cumin, and 1 tsp salt. Cook 3 minutes on medium-low stirring until tomato breaks down and oil beads at the edges.
Simmer
Stir in frozen peas and cook 2 minutes on medium until heated through. Remove from heat, stir in garam masala, fresh coriander, and mint.
Plate
Fluff rice with a fork. Divide rice between two bowls, top each with keema, garnish with extra coriander, and serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.