Indian · Dinner
Minced Lamb Curry Bowl
Ground lamb simmered with onion, tomato, ginger, garlic and warming garam masala until rich and thick, spooned over basmati rice with wilted spinach folded through. Finished with cilantro and a squeeze of lime, this bowl delivers deep spiced umami with a soft, saucy texture throughout.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
542Calories
32.8gProtein
30.4gFat
33.1gCarbs
4.1gSugar
5.2gFiber
845mgSodium
129mgChol
11.9gSat Fat
780mgPotassium
95mgCalcium
5.4mgIron
2.3mcgVitamin B12
18mgVitamin C
gluten-free
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Finely chop the onion and tomato, grate the ginger, mince the garlic, and slit the green chili.
2
Heat the vegetable oil in a heavy-bottomed pan over medium heat and sauté the onion for 4–5 minutes until soft and golden at the edges.
3
Stir in the garlic, ginger, green chili, and ground lamb; cook over medium-high heat for 6–7 minutes, breaking up clumps, until no pink remains.
4
Add the tomato, garam masala, cumin, turmeric, and chili powder; simmer over medium-low heat for 12–15 minutes until thick and glossy.
5
Fold in the spinach and cook over medium heat for 2 minutes until wilted, then spoon the keema over rice and serve with cilantro, lime, and salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g ground lamb
- 70g70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 60g60g tomato
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 22 small green chili
- 2 tbsp30ml vegetable oil
- 130g130g basmati rice, cooked
- 60g60g spinach
- 2 tbsp8g cilantro
- 22 lime wedge
- 1/2 tsp1/2 tsp salt
