Indian Lamb Keema with Cauliflower Rice

Ingredients

• 500 g ground lamb
• 450 g cauliflower, riced
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp garam masala
• ½ tsp turmeric
• 100 ml tomato puree
• ½ tsp salt
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat oil in a pan over medium heat; add onion and sauté until golden, 6‑7 minutes.

2. 2

   Add garlic and ginger; cook 1 minute.

3. 3

   Stir in ground lamb; brown for 8 minutes, breaking up clumps.

4. 4

   Season with garam masala, turmeric, and salt; mix well.

5. 5

   Add tomato puree and a splash of water; simmer 15 minutes until sauce thickens.

6. 6

   Meanwhile, sauté cauliflower rice in a separate skillet with a drizzle of oil for 5‑7 minutes.

7. 7

   Serve lamb keema over cauliflower rice, garnished with cilantro.