Keema lamb bowls

Name: Keema lamb bowls
Cook time: 15 min
Yield: 2
Cuisine: South Asia

with turmeric pilau rice and mint raita

Ready in around 15 mins

RECIPE FACT:

Did you know, keema is the Indian word for minced meat?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the roasted capsicum into ½ cm slices. Open the bag of steamed turmeric rice, squeezing the bag gently to break up any large clumps.
2. TO COOK THE TURMERIC PILAU RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the rice, season with salt and cook for 1-2 mins. Transfer the rice from the pan into a salad bowl. Add the baby spinach and gently toss to combine.
3. TO COOK THE KEEMA LAMB:
Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the premium lamb mince and capsicum, season with salt and cook for 4-5 mins stirring occasionally. Add the keema sauce and peas to the pan and cook for a further 1-2 mins.
TO SERVE:
Spoon the turmeric pilau rice and spinach into bowls and top with keema lamb. Dollop with mint raita. Sprinkle over roasted cashews with raisins and mix together to eat.