Spiced Lamb Keema with Peas and Basmati Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fragrant ground lamb cooked with warming spices and sweet peas, served over fluffy basmati rice for a comforting meal. This indian-inspired mardi gras ready in about 40 minutes pairs pound ground lamb, basmati rice, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. In a medium pot, combine rice with 2 cups water and a pinch of salt. Bring to boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy.
  2. Step 2: While rice cooks, heat 2 tbsp oil in a large skillet over medium heat. Add 1 large finely chopped onion, 3 minced garlic cloves, 1 inch grated ginger, and 1 finely chopped green chili. Sauté for 5 minutes until onions soften and become translucent.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder to the skillet. Cook spices with onions for 1 minute until fragrant.
  4. Step 4: Add 1 pound ground lamb and cook, breaking up lumps with a spoon, for 8-10 minutes until browned and cooked through.
  5. Step 5: Stir in 1 medium finely chopped tomato and cook for 3 minutes until softened.
  6. Step 6: Add 1 cup frozen peas and salt to taste. Cover and simmer for 5 minutes until peas are tender and flavors meld.
  7. Step 7: Serve the spiced lamb keema hot over the cooked basmati rice.

Frequently asked questions

How long does Spiced Lamb Keema with Peas and Basmati Rice take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Lamb Keema with Peas and Basmati Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground lamb from drying out.

Can I substitute ingredients in Spiced Lamb Keema with Peas and Basmati Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lamb Keema with Peas and Basmati Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Lamb Keema with Peas and Basmati Rice?

Indian mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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