Spiced Keema with Spinach & Coconut

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A protein-packed Indian mince dish with fragrant spices, tender spinach, and a subtle coconut milk finish, perfect with rice. This Indian recipe, ready in about 33 minutes, pairs ground lamb, spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 lb ground lamb
• 2 cups, packed spinach
• 1 medium, finely diced onion
• 1 tbsp, grated fresh ginger
• 3, minced garlic cloves
• 1/2 cup coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp turmeric
• 2 tbsp coconut oil
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a deep skillet over medium heat. Add 1 medium finely diced onion and sauté for 4 minutes until soft and golden.
2. Step 2: Stir in 1 tbsp grated ginger, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp turmeric. Cook for 1 minute until fragrant.
3. Step 3: Add 1/2 lb ground lamb and cook for 6 minutes, breaking it into small crumbles with a spoon, until no pink remains.
4. Step 4: Stir in 2 cups packed spinach and cook for 3 minutes until wilted and tender. Add 1/2 cup coconut milk and simmer for 5 minutes until the sauce thickens slightly.
5. Step 5: Remove from heat, stir in 2 tbsp chopped cilantro, and serve hot with steamed rice.