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10-Min Lamb Keema With Spinach

10-Min Lamb Keema With Spinach

Rating
4.5rating out of 5

(2524 reviews from our customers)

Prep Time

10 min

Cuisine

Indian

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!

Prep Time

10 min

Cuisine

Indian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
mild-curry-powder
1 tbsp curry powder
British Lamb mince2
250g British lamb mince
coriander and mint mix
10g coriander & mint mix
Baby-spinach
120g baby leaf spinach
Carrot
1 carrot
beef stock cube (new5/18)
1/2 Knorr beef stock cube †
Tomato-paste
1 tomato paste sachet (16g)
basmati-rice
300g steamed pure basmati rice
ginger paste sachet
1 ginger & garlic paste sachet (15g)
Natural-yoghurt
80g natural yoghurt †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 tbsp curry powder
  • 250g British lamb mince
  • 10g coriander & mint mix
  • 120g baby leaf spinach
  • 1 carrot
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 300g steamed white basmati rice
  • 1 ginger & garlic paste sachet (15g)
  • natural yoghurt (80g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 554 kJ
132 kcal
2570 kJ
615 kcal
Fat
of which saturates
6.3 g
2.3 g
29.2 g
10.6 g
Carbohydrate
of which sugars
10.9 g
1.7 g
50.6 g
8.1 g
Fibre 1.2 g 5.8 g
Protein 7.4 g 34.5 g
Salt 0.74 g 3.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
250g British lamb mince
lamb (100%)
10g coriander & mint mix
coriander & mint mix
120g baby leaf spinach
spinach
1 carrot
carrot
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 tomato paste sachet (16g)
tomatoes
300g steamed white basmati rice
Water (61.33%), basmati rice(36.67%), sunflower oil
1 ginger & garlic paste sachet (15g)
Ginger and garlic puree (57%), sunflower oil, sugar, salt, water, acidity regulator (citric acid), firming agent (calcium chloride flakes), stabiliser (xanthan gum), preservative (potassium sorbate)
natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
  • Allergens highlighted by † (celery, milk)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1

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)

2

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 [1] 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

3

Meanwhile, grate the carrot[s]

4

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

5

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

6

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

7

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

8

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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!)

Enjoy!

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