- Beef mince
- 1 jasmine rice sachet
- 1 keema curry paste pack
- 1 slivered almonds sachet
- 1 cumin seeds sachet
- 1 baby spinach bag
- 1 capsicum
- 1 desiree potato
- 2 tomatoes
- 1 brown onion *
Allergens: Garlic, onion, nuts (almonds)
Pantry staples: Cooking oil, salt
Chef's note: In India, keema is used to describe minced meat. It can be flavoured using a variety of spice blends in curries or as a filling in naan.
* Use only half of the onion provided.
1. Prepare the ingredients
Wash the vegetables. Thinly slice the onion* and capsicum. Cut the potato into small dice. Grate or very finely chop the tomato.
2. Cook the onion and potatoes
Heat a splash of cooking oil in a frying pan over medium heat. Add the onion and potatoes and cook, stirring often, for 5 minutes or until the potatoes have softened slightly.
3. Add the mince
Add the lamb mince and cook, breaking up the mince, for 5 minutes or until browned.
4. Add the curry paste and tomato
Add the tomato and a splash of water and simmer for 5 minutes or until slightly reduced. You may need to add more water if needed.
5. Add the capsicum and spinach
Add the capsicum and cook for 5 minutes or until all vegetables are soft. Using a spoon, remove any excess fat/oil that sits on the top of the curry. If the potatoes need longer cooking, you can place a lid on the curry. Stir the spinach through in the last minute. Season to taste.
6. Cook the rice
Meanwhile, bring a saucepan of water to the boil. Wash the rice with cold water 3 times. Add the rice to the boiling water for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked, strain through a sieve.
7. Toast the cumin seeds and almonds
Toast the cumin seeds in a dry pan until aromatic. Remove then add the almonds and toast until lightly browned. Mix the cumin seeds and almonds through the cooked rice.
8. To serve
Divide the lamb keema between serving dishes and serve with the cumin and almond rice.