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Lamb keema with spinach recipe

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Lamb keema with spinach

Ingredients – serves 4
1 large onion chopped
2 large tomatoes chopped
3 Garlic cloves chopped
2cm Ginger chopped
2 tablespoon rapeseed oil
500g lean Lamb mince
2 tbsp. Garam Masala
Salt to taste
4 handfuls of spinach finely chopped
1 lemon juice
Garnish with coriander


  1. Heat the oil in a large pan and fry onions until golden, add garlic, ginger, garam masala, after two minutes put mince and fry until it begins to brown. Stir so as to avoid lumps.
  2. Once mince begins to turn brown, add tomatoes and bring to simmer, add a little water if necessary. Cook the mixture for about 25mins.
  3. Add the spinach and cook for about 10mins or until spinach has wilted.
  4. When cooked add lemon juice, and garnish with coriander

Mixed long grain white and wild rice – serves 4


1 cup mixed white and wild rice


  1. Bring water to boil in a saucepan, add the rice, cover saucepan, and allow to simmer for 50 minutes
  2. Once cooked let the rice sit for 5 minutes, then fluff with fork

Salt lassi – serves 4

2.5 cups low fat plain yogurt
1.5 cups water (adjust to desired consistency)
½ teaspoon cumin powder
Salt to taste
Garnish with mint


  1. Add all the ingredients in a bowl and blend with whisk, fork, or blender until frothy
  2. Garnish with mint
  3. Best served chilled


Recipe by Farhanda Shah (dietitian)