Lighter lamb keema curry recipe

This lightened up version of a lamb keema curry (opens in new tab) is rich with warming spices but lower in fat than traditional lamb (opens in new tab) curries. We’ve upped the veg count in our lamb keema by using a higher ratio of peas (opens in new tab) to meat and then stirring through some fresh spinach leaves. Slowly cooking the onions is a great way to bring the most flavour out of them, and builds the most delicious base possible for lots of different sauces. Brown basmati rice has a nuttier flavour than white rice, is higher in fibre and contains more vitamins and nutrients. Curry is a classic comfort food, but isn’t always the healthiest choice. With our lamb keema curry you can enjoy all the flavours of a richly spiced curry, but with less fat and calories.

Ingredients

• ½tbsp vegetable oil
• 250g brown basmati rice
• 1 onion, sliced
• 1 red chilli, sliced
• 2 cloves garlic, crushed
• Thumb sized piece ginger, grated
• 1tbsp garam masala
• 1tsp ground cumin
• 1tsp ground coriander
• 1tsp turmeric
• 400g can chopped tomatoes
• 200g frozen peas
• 100g spinach leaves
• 400g lean lamb mince
• 50g fat free natural yoghurt
• 1 bunch fresh coriander

Method

1. Put the rice in a pan and cover with twice the volume of water. Bring to the boil, cover and cook for 30 mins, or until cooked.
2. Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for 8-10 mins, then add the chilli, garlic and ginger and cook for another few mins until softened. Add the spices and cook for another 1-2 mins.
3. Add the lamb and cook for a few mins to brown before adding the tomatoes, peas and spinach. Season and cook for 5-10 mins until the spinach has wilted and everything is cooked.
4. Serve the curry with the rice, topped with the rest of the yoghurt and coriander.