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Lamb keema with spinach recipe

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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


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.

Once mince begins to turn brown, add tomatoes and bring to simmer, add a little water if necessary. Cook the mixture for about 25mins.

Add the spinach and cook for about 10mins or until spinach has wilted.

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


Bring water to boil in a saucepan, add the rice, cover saucepan, and allow to simmer for 50 minutes

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


Add all the ingredients in a bowl and blend with whisk, fork, or blender until frothy

Garnish with mint

Best served chilled


Recipe by Farhanda Shah (dietitian)

Lamb keema with spinach