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Easy Lamb Keema Rice
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5 from 1 vote

Keema Rice

A quick and easy keema rice recipe that's bursting with delicious aromatic flavours. Made with a tasty blend of spices, onions, and juicy ground lamb that pairs perfectly with the fluffy rice.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4 people
Calories: 654kcal
Author: Helen

Equipment

  • 1 large frying pan

Ingredients

  • 30 g butter (Note 1)
  • 1 onion finely chopped
  • 3 green chillies finely chopped (Note 2)
  • 15 g ginger grated
  • 3 cloves garlic crushed (Note 3)
  • 400 g lamb mince ideally 20% fat (Note 4)
  • 2 tbsp tomato puree
  • 2 tbsp curry powder (Note 5)
  • ½ tsp garam masala (Note 6)
  • 1 tsp salt
  • 250 g frozen peas
  • 700g cooked rice equivalent to 300g or 10.6 oz/3.5 cups uncooked rice  (Note 7)

To serve (optional)

  • Chopped coriander/cilantro
  • Plain or Greek Yoghurt

Instructions

  • Place a pan on a medium heat and add the butter.
  • Add the onion when the butter starts to melt and sizzle and fry for a few minutes until soft and translucent.
  • Add the green chilli, ginger and garlic and fry for a minute or two more until fragrant.
  • Increase the heat of the pan, add the lamb mince and cook until brown, stirring regularly.
  • Add the tomato puree, curry powder, garam masala and salt, and stir until incorporated.
  • Add the peas and cook for a few more minutes until they are hot.
  • Reduce the heat of the pan to medium and stir in the rice.
  • Serve immediately with fresh coriander/cilantro and yoghurt.

Notes

  1. Butter: is recommended, but neutral or olive oil can be used instead.
  2. Green chillies: You can use red chillies instead, or a little chilli powder. Feel free to adjust the level of heat to suit your palette. 
  3. Garlic: Fresh is recommended but you could use ¼ - ½ teaspoon of garlic powder instead.
  4. Lamb mince: Use 20% fat if possible, it has a better flavour and texture than the leaner types.
  5. Curry powder: choose mild, medium or hot depending on your preference.
  6. Garam masala: you can omit it if you need to.
  7. Rice: most types will work well including white basmati, jasmine, and brown rice.
Leftovers:
Leftover keema rice can be stored in the fridge for up to 24 hours. Cover it or place it into an air-tight container, refrigerate it as soon as it is cool and reheat it thoroughly on the stove or in the microwave.
Nutritional information:
Is for one portion of keema without toppings.

Nutrition

Serving: 1 portion | Calories: 654kcal | Carbohydrates: 67g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 230mg | Potassium: 585mg | Fiber: 7g | Sugar: 6g | Vitamin A: 738IU | Vitamin C: 33mg | Calcium: 78mg | Iron: 4mg