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Speedy Lamb Keema Masala

Speedy Lamb Keema Masala

with Green Beans, Peas and Basmati Rice
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Calories
: 
733 kcal
Protein
: 
33.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

160 grams

Green Beans

150 grams

Basmati Rice

200 grams

Lamb Mince

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Curry Powder Mix

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar

Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat30.8 g
of which saturates14.7 g
Carbohydrate86.7 g
of which sugars13.4 g
Dietary Fibre9.5 g
Protein33.9 g
Salt2.7 g
Potassium228.8 mg
Calcium41.6 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Lid
•Large Saucepan
•Large Frying Pan
•Garlic Press

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) While it boild, trim the green beans and cut into thirds.

c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying
2

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

c) Next, add the lamb mince and fry until the mince has browned and the beans have started to soften, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Garlic Time
3

a) While the mince and beans cook, peel and grate the garlic (or use a garlic press).

b) Once the mince has browned, drain and discard any excess fat. 

c) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Curry Up
4

a) Add the garlic, tomato puree, korma curry paste and curry powder mix to the mince and fry, 1 min. 

b) Stir in the chicken stock paste, water for the sauce and sugar (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

Finishing Touches
5

a) Once the sbauce has thickened, stir in the creme fraiche and peas. Simmer until piping hot, 1-2 mins. 

b) Season with salt and pepper, then remove from the heat. 

Serve Up
6

a) Share the rice between your bowls.

b) Spoon over the lamb keema masala. 

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