Spiced Lamb Keema with Peas and Basmati Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Fragrant ground lamb cooked with warming spices and sweet peas, served over fluffy basmati rice for a comforting meal. This Indian-inspired Mardi Gras recipe, ready in about 40 minutes, pairs 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. 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 pound ground lamb
• 1 cup basmati rice
• 1 cup frozen peas
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 inch piece, grated ginger
• 1 medium, finely chopped tomato
• 1, finely chopped green chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp oil
• to taste salt
• 2 cups water

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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.