Foodedo recipe

Lamb Keema with Peas, Basmati Rice and Spoonfuls of Yoghurt

Name: Lamb Keema with Peas, Basmati Rice and Spoonfuls of Yoghurt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 280 g basmati rice; 2 tbsp rapeseed oil; 2 onion (medium, about 300g total, finely chopped); 4 garlic (finely chopped); 25 g fresh ginger (finely grated); 500 g lamb mince (ideally 15-20% fat); 2 tsp ground cumin; 2 tsp ground coriander; 0.5 tsp ground turmeric; 0.5 tsp mild chilli powder; 2 tsp garam masala; 2 tbsp tomato purée; 400 g chopped tomatoes (1 tin); 150 ml water; 160 g frozen peas; 200 g plain yoghurt (to serve); to taste fine salt; to taste black pepper (freshly ground)

50 min ·

A comforting, gently spiced lamb mince curry with tomatoes and peas, served over fluffy basmati rice with cool plain yoghurt.

Ingredients

18 items

280 gbasmati rice
2 tbsprapeseed oil
2onionmedium, about 300g total, finely chopped
4garlicfinely chopped
25 gfresh gingerfinely grated
500 glamb minceideally 15-20% fat
2 tspground cumin
2 tspground coriander
½ tspground turmeric
½ tspmild chilli powder
2 tspgaram masala
2 tbsptomato purée
400 gchopped tomatoes1 tin
150 mlwater
160 gfrozen peas
200 gplain yoghurtto serve
to tastefine salt
to tasteblack pepperfreshly ground

Recipe notes (2)

Note: If your lamb mince releases a lot of fat while browning, spoon off any excess before adding the spices, leaving just enough in the pan to cook with.
Note: The 10-minute resting time for the rice is included in the cooking time and overlaps with finishing the keema.

Method

7 steps

Step 1. Rinse the basmati rice in cold water until the water runs mostly clear, then leave it to drain. Finely chop the onions and garlic, grate the ginger and measure out the spices. Keep the yoghurt chilled until serving. Keep the raw lamb and its packaging separate from the yoghurt and any other ready-to-eat ingredients.
Step 2. Heat 1 tbsp of the rapeseed oil in a large deep frying pan or sauté pan over a medium heat. Add the onions with a pinch of salt and cook for 8-10 minutes, stirring often, until softened and lightly golden.
Step 3. Increase the heat to medium-high and add the remaining 1 tbsp oil, then add the lamb mince. Season lightly with salt and pepper and break the mince up well with a wooden spoon. Cook for 6-8 minutes, stirring regularly, until browned and most of the released moisture has evaporated. As soon as the lamb is in the pan, discard the packaging and wash your hands and any equipment that touched the raw meat.
Step 4. Stir in the garlic, ginger, ground cumin, ground coriander, turmeric, chilli powder, 1 tsp of the garam masala and the tomato purée. Cook for 1 minute, stirring constantly, until fragrant. Add the chopped tomatoes and 150ml water, bring to a gentle simmer, then reduce the heat to medium-low.
Step 5. While the keema simmers, put the drained rice into a medium saucepan with 560ml cold water and a little salt. Bring to the boil, stir once, cover with a lid and turn the heat to low. Cook for 10-12 minutes until the water has been absorbed and small steam holes appear on the surface. Remove from the heat and leave it covered to rest for 10 minutes.
Step 6. Let the keema simmer for 12-15 minutes in total, stirring now and then, until slightly thickened. Stir in the frozen peas and the remaining 1 tsp garam masala, then cook for 3-4 minutes more until the peas are hot and tender and the sauce is rich but still spoonable. Taste and add more salt and pepper if needed. For food safety, stir well and check the hottest part in the centre of the pan with a clean probe; the keema should reach 75°C for 30 seconds, or 70°C for 2 minutes, before serving.
Step 7. Fluff the rice with a fork. Spoon the rice into bowls, top with the lamb keema and add generous spoonfuls of plain yoghurt alongside or on top.