Coriander Spiced Lamb Keema With Jeera Rice Recipe

About this recipe

Coriander-Spiced Lamb Keema with Jeera Rice is a hearty and flavorful Indian dish that combines tender minced lamb with aromatic spices and fresh coriander. Served over fluffy jeera rice, this lunch is ideal for gym-goers needing a high-protein boost or anyone craving a comforting yet energizing meal. The keema is cooked with a medley of spices like cumin, coriander, turmeric, and red chili powder, creating a warm and inviting flavor profile. The simplicity of jeera rice adds a perfect balance, enhancing the dish’s overall texture and taste. This meal is not only rich in protein but also provides ample carbohydrates for sustained energy, making it a great option for meal prep. It’s a versatile dish that can be enjoyed during busy weekdays or as a satisfying weekend treat. Easy to cook and batchable, this recipe is perfect for intermediate-level cooks looking to elevate their lunch game with minimal effort.

Ingredients

• 1 kg Basmati Rice
• - DELI QUINOA/BASMATI RICE 1KG
• - Coriander Powder
• 200 ml Mustard Oil
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Cumin Seed
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash the rice thoroughly and soak in water for 20 minutes.
2. 2. Heat oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add finely chopped onion to the pan and sauté until golden brown.
4. 4. Stir in minced garlic, ginger, and green chili, cooking for another minute.
5. 5. Add chopped tomatoes and cook until they soften and blend into the mixture.
6. 6. Sprinkle in turmeric, red chili powder, ground coriander, and ground cumin, stirring well.
7. 7. Add minced lamb, breaking it up with a spoon, and cook until browned and fully cooked.
8. 8. Season the keema with salt and add chopped fresh coriander leaves. Stir and set aside.
9. 9. In a separate pot, boil water with a pinch of salt. Add the soaked rice and cook until tender.
10. 10. Drain the rice and mix in a teaspoon of oil and the cooked cumin seeds.
11. 11. Serve the lamb keema over the jeera rice, garnished with fresh coriander leaves.