Lamb Keema with Cauliflower Rice

A dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 646 kcal, 54g protein, 45g carbs, 27g fat and 14g fibre per serving (approximate)
  • About 25 minutes, preparation and cooking
  • Estimated cost £3.43–£6.66 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 200g lean lamb mince
  • ½ medium cauliflower (about 300g)
  • 1 onion
  • 3 garlic cloves
  • 1 tsp ginger
  • 2 tsp garam masala
  • 80g peas

Method

  1. Grate or pulse the cauliflower into rice-sized pieces and set aside.
  2. Soften onion, garlic and ginger in a large non-stick pan over medium heat for 4-5 minutes.
  3. Add the lean lamb mince and cook until browned, breaking it up with a spoon. Stir in garam masala and peas and cook until hot through.
  4. Cook the cauliflower rice in a separate dry pan for 4-5 minutes, stirring, then season and serve with the keema.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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