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 & Mixed Greens
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!
Ready in 20
High protein
1/3 daily fibre
7 plants
Serving size
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 shallot
- 150g lamb mince
Nutritional Information
Calories: 657
Protein: 44g
Carbs: 47g
Fat: 30g
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 shallot (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 678
Protein: 45g
Carbs: 47g
Fat: 32g
Tikka Lamb Keema with Pilau Basmati Rice & Mixed Greens
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!
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Cooking Instructions
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
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