For this speedy twist on a keema, you'll pan fry British lamb with basmati rice, vegetables and spices. Top it with fresh mint, coriander and chilli, dollop with yoghurt and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||5.8 g|
|Protein||7.4 g||34.5 g|
|Salt||0.74 g||3.42 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, lets get started!
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat
Once hot, add the lamb mince and crumble in 1/2  Knorr beef stock cube
Cook for 4-5 min or until the lamb is browned all over, breaking it up with a wooden spoon as you go
Meanwhile, grate the carrot[s]
Once browned, add the curry powder, tomato paste, ginger & garlic paste and grated carrot to the pan and cook for 1 min further or until fragrant
Whilst the spices are cooking, squeeze the pouch[es] of steamed white basmati rice to separate the grains
Add the rice to the pan with a small splash of water and give everything a good mix up
Wash the baby leaf spinach, then add it to the pan with another small splash of water and cook, covered, for 2 min or until the spinach has wilted and the lamb is cooked through
Note: Please make sure you cook your lamb thoroughly (until piping hot!) as cooking equipment varies
Once done, season with a generous pinch of salt and pepper and stir it all together – this is your lamb keema
Meanwhile, slice the red chilli[es] into rounds
Strip the mint leaves from their stems, and chop them roughly, discard the stems
Chop the coriander finely, including the stalks
Serve the lamb keema topped with a dollop of natural yoghurt
Garnish with the chopped herbs and chilli rounds (can't handle the heat? Go easy!)