Lighter lamb keema curry recipe

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  • Healthy

serves:

4

Prep:

10 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 500 kCal 25%
Fat 14.5g 21%
  -  Saturates 6g 30%
Carbohydrates 58g 25%

This lightened up version of a lamb keema curry is rich with warming spices but lower in fat than traditional lamb curries. We’ve upped the veg count in our lamb keema by using a higher ratio of peas to meat and then stirring through some fresh spinach leaves. Slowly cooking the onions is a great way to bring the most flavour out of them, and builds the most delicious base possible for lots of different sauces. Brown basmati rice has a nuttier flavour than white rice, is higher in fibre and contains more vitamins and nutrients. Curry is a classic comfort food, but isn’t always the healthiest choice. With our lamb keema curry you can enjoy all the flavours of a richly spiced curry, but with less fat and calories.

Ingredients

  • ½tbsp vegetable oil
  • 250g brown basmati rice
  • 1 onion, sliced
  • 1 red chilli, sliced
  • 2 cloves garlic, crushed
  • Thumb sized piece ginger, grated
  • 1tbsp garam masala
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp turmeric
  • 400g can chopped tomatoes
  • 200g frozen peas
  • 100g spinach leaves
  • 400g lean lamb mince
  • 50g fat free natural yoghurt
  • 1 bunch fresh coriander

Method

  • Put the rice in a pan and cover with twice the volume of water. Bring to the boil, cover and cook for 30 mins, or until cooked.

  • Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for 8-10 mins, then add the chilli, garlic and ginger and cook for another few mins until softened. Add the spices and cook for another 1-2 mins.

  • Add the lamb and cook for a few mins to brown before adding the tomatoes, peas and spinach. Season and cook for 5-10 mins until the spinach has wilted and everything is cooked.

  • Serve the curry with the rice, topped with the rest of the yoghurt and coriander.

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