Lamb Keema Rice

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

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

  1. Heat oil in a large pan over medium heat.
  2. Add cumin seeds and fry until they sizzle.
  3. Add chopped onion and cook until golden brown, about 5-7 minutes.
  4. Stir in minced garlic, grated ginger, and green chilies; cook for 1-2 minutes.
  5. Add lamb mince; cook until browned, breaking it apart with a spoon.
  6. Stir in coriander powder, garam masala, turmeric powder, and salt.
  7. Add diced tomatoes and cook for 5-7 minutes until the mixture thickens.
  8. Rinse the Royal® Chef’s SecretTM Basmati Rice under cold water until the water runs clear.
  9. Add rinsed rice to the pan and stir to combine.
  10. Pour in water or stock; bring to a boil.
  11. Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
  12. Fluff the rice with a fork and let it rest for 5 minutes before serving.
  13. Garnish with chopped cilantro before serving.

Note: Serve hot with yogurt or raita for a refreshing complement to the dish.