The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Khichdi with Brown Basmati Rice & Pickled Onion
Nothing says comfort like a bowlful of curry. Our khichdi comes together in the slow-cooker, making dinner on busy weeknights that much easier. Featuring tender British lamb, fluffy basmati rice and a fragrant blend of spices. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
High protein
6 plants
Slow Cooker
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 150g peas
- 80g baby spinach
- 1 unwaxed lime
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 200g baby tomatoes
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 onion
- 500g lamb mince
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
Nutritional Information
Calories: 568
Protein: 34g
Carbs: 45g
Fat: 26g
Lamb Khichdi with Brown Basmati Rice & Pickled Onion
Nothing says comfort like a bowlful of curry. Our khichdi comes together in the slow-cooker, making dinner on busy weeknights that much easier. Featuring tender British lamb, fluffy basmati rice and a fragrant blend of spices. But don't worry - if you don’t want to slow-cook, you can still cook this recipe on the hob in under 30 minutes!
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Cooking Instructions
Before you start
- Pull out a large lidded saucepan, a slow cooker (if using), a small bowl, a measuring jug, & a sieve
Fry the lamb
- Halve the onions, then cut three halves into 4 wedges each, and thinly slice the remaining half
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the lamb and onion wedges and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Add the korma paste, ginger & garlic paste and curry powder. Cook for 2 mins, until fragrant
Time to slow cook
- Stir in the tomatoes, cashew cream and 100ml water. Bring to a boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan and simmer the curry for 18-20 mins
Pickle the onion
- Meanwhile, halve the lime
- In the small bowl, mix the thinly sliced onion with the juice from half the lime. Season with salt, then set aside to pickle
Add the spinach
- Rinse the spinach
- When the sauce has 5 mins remaining, stir in the rice
- Add the peas and spinach into the curry sauce for a final 1-2 mins, until wilted and piping hot. Season with salt and pepper
Plate up
- Serve the lamb keema into bowls, topped with the pickled onion. Garnish with the remaining lime, cut into wedges
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