Indian · Dinner
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.
$
8 minsPrep
22 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
32gProtein
20gFat
52gCarbs
4gSugar
3gFiber
780mgSodium
85mgChol
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Instructions
1
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.
2
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water absorbs. Remove from heat, keep covered.
3
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.
4
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.
5
Build 2
Add chopped tomatoes, chilli powder, turmeric, ground coriander, ground cumin, and 1 tsp salt. Cook 3 minutes on medium-low stirring until tomatoes break down and oil beads at the edges.
6
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.
7
Plate
Fluff rice with a fork. Divide rice between two bowls, top each with keema, garnish with extra coriander, and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb mince
- 140g (4.9 oz) basmati rice
- 260ml (1 cup + 1 tbsp) water
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion
- 2 tbsp ginger-garlic paste
- 2 green chillies
- 2 small tomatoes
- 2 tsp kashmiri chilli powder
- 0.5 tsp turmeric
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 100g (3.5 oz) frozen green peas
- 1.5 tsp salt
- 1 tsp garam masala
- 2 tbsp fresh coriander
- 2 tbsp fresh mint
- 2 lemon wedges