Lamb Keema & Rice

• Basmati Rice(300 g)
• Ground lamb(500 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Peas(150 g)
• Rapeseed Oil(1 tbsp)
• Ghee(1 tbsp)
• Cumin(2 tsp)
• Garam Masala(2 tsp)
• Turmeric(½ tsp)
• Paprika(1 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional
• Yogurt(120 g)optional

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely chop the {Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~12 min

2. 2

   Heat {Vegetable oil} and {Ghee} in a large deep skillet or pot over medium-high heat. Add the {Onion} and cook until softened and lightly golden, about 5 minutes. Stir in the {Garlic} and {Ginger} for 1 minute.

   ~6 min

3. 3

   Add the {Ground lamb}, breaking it into small irregular pieces as it cooks. Season with {Cumin}, {Garam Masala}, {Turmeric}, {Paprika}, {Chili flakes}, {Salt}, and {Black pepper}. Cook until the lamb loses its raw color and starts to pick up some golden spots, about 6 minutes.

   ~6 min

4. 4

   Stir in the {Tomato paste} and cook for 1 minute. Add the {Canned tomatoes} and {Peas}, then pour in 450ml water. Stir in the {Basmati Rice}, bring to a boil, then reduce to low, cover, and simmer until the rice is tender and the liquid is absorbed, 15 minutes.

   ~15 min

5. 5

   Turn off the heat and let the keema rice stand, covered, for 5 minutes. Fluff gently, fold through the {Fresh cilantro}, and serve with spoonfuls of {Yogurt} if using.

   ~5 min