Lamb Keema Rice
30-60 minutes
Indian/Indian Fusion, Persian
Serves: 4

Ground lamb, cooked with a medley of spices, paired with fluffy rice—this dish is full of flavor and comfort. It’s a satisfying, flavorful dish that combines rustic comfort with bold, mouthwatering flavors, perfect for any day that needs a little extra warmth.
Ingredients
500g lamb mince
2 tbsp oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 green chilies, chopped (adjust to taste)
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 can (14 oz) diced tomatoes
1 cup Royal® Chef’s SecretTM Basmati Rice
2 cups water or stock
Fresh cilantro, chopped (for garnish)
Salt to taste
Preparation
- Heat oil in a large pan over medium heat.
- Add cumin seeds and fry until they sizzle.
- Add chopped onion and cook until golden brown, about 5-7 minutes.
- Stir in minced garlic, grated ginger, and green chilies; cook for 1-2 minutes.
- Add lamb mince; cook until browned, breaking it apart with a spoon.
- Stir in coriander powder, garam masala, turmeric powder, and salt.
- Add diced tomatoes and cook for 5-7 minutes until the mixture thickens.
- Rinse the Royal® Chef’s SecretTM Basmati Rice under cold water until the water runs clear.
- Add rinsed rice to the pan and stir to combine.
- Pour in water or stock; bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
- Fluff the rice with a fork and let it rest for 5 minutes before serving.
- Garnish with chopped cilantro before serving.
Note: Serve hot with yogurt or raita for a refreshing complement to the dish.