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.
Tikka Lamb Keema with Pilau Basmati Rice & Tenderstem Broccoli
Sometimes all you want is a speedy lamb keema – ready in next-to-no time, and packed with flavour. Sizzle British lamb mince with curry powder, tikka paste and plenty of ginger and garlic. Crunchy sugar snaps, vibrant peppers and nutty tenderstem broccoli add colour and plant variety.
Ready in 20
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 180g Tenderstem broccoli
- 1 handful of fresh coriander
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tbsp tomato purée
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g sugar snap peas
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 pepper
- 2 onion
- 500g lamb mince
Nutritional Information
Calories: 582
Protein: 35g
Carbs: 46g
Fat: 27g
Tikka Lamb Keema with Pilau Basmati Rice & Tenderstem Broccoli
Sometimes all you want is a speedy lamb keema – ready in next-to-no time, and packed with flavour. Sizzle British lamb mince with curry powder, tikka paste and plenty of ginger and garlic. Crunchy sugar snaps, vibrant peppers and nutty tenderstem broccoli add colour and plant variety.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans & a measuring jug
Sizzle the lamb
- Finely dice the onions
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the lamb and onion. Season with salt and pepper. Cook for 3-4 mins, breaking it up with a wooden spoon, until golden brown
Build the keema
- Dice the pepper into 2cm chunks. Cut the broccoli into thirds. Halve the sugar snaps
- Add the pepper and broccoli to the pan. Cook for another 3-4 mins, until softening
- Add the sugar snaps, curry powder, ginger & garlic paste, tikka paste and tomato puree. Cook for 2 mins, until fragrant
- Stir in the stock and 350ml water. Simmer for 3-4 mins, until the sauce starts to thicken and the lamb is cooked through
Heat the rice
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add 50ml water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Finish & plate up
- Roughly chop the coriander and stir half through the lamb keema. Season to taste
- Serve the lamb keema into bowls, with the rice alongside. Scatter over the remaining coriander
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