Lamb Keema with Fragrant Basmati Rice
A deeply spiced Indian ground lamb curry simmered with peas, tomatoes, and warming garam masala, served over fluffy basmati rice. Hearty, aromatic, and perfect for chilly evenings.
Ingredients
- 1 lb ground lamb
- 1.5 cups basmati rice
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 medium tomatoes, diced
- 1/2 cup frozen peas
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup plain yogurt
- Salt to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- 1
Rinse basmati rice in cold water until water runs clear. Cook in 3 cups water with a pinch of salt. Bring to boil, reduce to low, cover and simmer 15 minutes. Fluff with a fork.
- 2
Heat oil in a large skillet over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- 3
Add diced onion and cook 5-6 minutes until softened and golden brown at the edges.
- 4
Stir in garlic and ginger. Cook 1 minute until fragrant.
- 5
Add ground lamb, breaking it apart with a wooden spoon. Cook 6-7 minutes until browned and no pink remains.
- 6
Add ground coriander, turmeric, cayenne, and half the garam masala. Stir well to coat the meat in spices.
- 7
Add diced tomatoes and cook 4-5 minutes until they break down into a thick sauce.
- 8
Stir in frozen peas and cook 2 minutes until heated through. Season with salt.
- 9
Remove from heat. Stir in yogurt and remaining garam masala.
- 10
Serve keema over fluffy basmati rice. Garnish with fresh cilantro and lemon wedges.