Lamb keema with cauliflower rice
Ground lamb browned properly rather than stewed gray, which takes twenty minutes on its own and is the whole difference — everything after that is just spices and time.
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Ingredients
For the whole dish · serves 4
- Ground lamb1½ lb
- Cauliflower1 lb
- Ghee1¼ oz
- Canned diced tomatoes4 oz
- Fresh gingera thumb, grated
- Garam masala and ground cumintwo teaspoons of each
- Green chilestwo, sliced
- Cilantroa large handful
- Sea saltto taste
Served with
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+3g net · 155 kcal · 15 min · together 11g net, 655 kcal
Method
6 steps · 45 minutes
- Get the pan hot and dry before the lamb goes in, and spread it in one layer without touching it for 5 minutes.
- Only break it up once the underside has crusted. Stirred from the start it releases water and boils in it.
- Push the meat aside, melt the ghee in the clear space and fry the ginger, chile and spices in it for 30 seconds.
- Tomatoes in, then cook it down 20 minutes until the fat separates and sits clear on top.
- Pulse the cauliflower to rice and cook it dry in a hot pan, no oil and no lid, so it toasts rather than steams.
- Cilantro over the keema off the heat, and a squeeze of lime if you have one.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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