Tikka Lamb Keema with Pilau Basmati Rice & Mixed Greens

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
250g steamed wholegrain pilau basmati

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
150g peas
40g sugar snap peas
80g baby spinach
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tomato purée
2 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)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 shallot
150g lamb mince

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	130Kcal	657Kcal
	543kJ	2750kJ
Fat	6.0g	30g
of which saturates	2.3g	12g
Carbohydrates	9g	47g
of which sugars	1.5g	7.8g
Protein	8.6g	44g
Salt	0.5g	2.5g
Fibre	2.8g	14g

Ingredients

10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
80g baby spinach (use half)
2 tbsp tikka paste (use half) (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)
150g peas (use half)
40g sugar snap peas (use half)
150g lamb mince
250g steamed wholegrain pilau basmati (use half)

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
2 tbsp tomato purée (use half)
1 handful of fresh coriander (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 shallot (use half)
2 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	678Kcal
	554kJ	2837kJ
Fat	6.3g	32g
of which saturates	2.4g	12g
Carbohydrates	9g	47g
of which sugars	1.5g	7.8g
Protein	8.7g	45g
Salt	0.5g	2.5g
Fibre	2.7g	14g

Back

Ready in 20 High protein 1/3 daily fibre 7 plants

Tikka Lamb Keema with Pilau Basmati Rice & Mixed Greens

Prep time: 15 mins

Total time: 20 mins

Cuisine: Indian

Food group: Lamb

Ready in next-to-no time and packed with flavour. To make this speedy keema, you'll sizzle British lamb mince with curry powder, tikka paste, ginger and garlic. Add crunchy sugar snaps and leafy spinach for vibrant veggies. Peas for pops of deliciousness. Then, serve with heat-and-eat pilau rice. So easy!

Cooking Instructions

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.

Before you start

Pull out 2 large frying pans, a sieve & a measuring jug

Get sizzlin'

Heat a large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper
Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown

Build the curry

Finely slice the shallot, then add to the lamb pan, along with the curry powder, tikka paste, tomato puree and ginger & garlic paste
Cook for 2 mins, then add the stock powder and 150ml water (75ml for 1 person). Stir well and simmer for 1-2 mins, until the sauce thickens

Add the greens

Rinse the spinach. Halve the sugar snaps widthways
Add the sugar snaps, peas and spinach to the pan. Cook for 2-3 mins, until the spinach has wilted and the lamb is cooked through

Heat up 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 a splash of water and cook for 2-3 mins, until piping hot

Finish & plate up

Roughly chop the coriander, then stir half into the lamb
Share the lamb keema between bowls, with the pilau rice alongside. Scatter over the remaining coriander