Keema Palak (Minced Lamb with Spinach)
Spiced minced lamb cooked down with ginger, garlic and tomato, then folded through spinach sauce with peas.
Made with Saag (spiced spinach) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £2.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium high heat. Fry the onion with a pinch of salt for 8 minutes, until golden.
8 min - 2
Add the lamb mince and cook for 8 minutes, breaking it up, until browned and the liquid has cooked off.
8 min - 3
Stir in the ginger garlic paste, cumin, coriander and green chilli and cook for 1 minute, then add the tomatoes and cook for 5 minutes.
6 min - 4
Pour in your ready made saag spinach base (see the base recipe) with 100 ml water. Simmer for 10 minutes, then add the peas and cook for 3 minutes more.
13 min - 5
Cook the basmati rice to the packet instructions while the keema simmers.
- 6
Taste for salt, check the mince is piping hot and cooked through, and serve with the rice.
Tips
- Brown the mince well until the water cooks off. This gives the deep savoury flavour.
- Use 15 to 20 percent fat mince for flavour. Drain off excess fat if it pools.
- Serve with warm gluten free flatbread or in lettuce cups for a low carb meal.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use beef or turkey mince?
Yes. Beef mince works the same. Turkey mince is leaner, so add an extra tablespoon of oil and do not overcook it.
What is keema?
Keema means minced meat in Urdu and Hindi. It is popular in Pakistani and North Indian homes, often with peas, potatoes or spinach.
Is it freezer friendly?
Yes. Freeze in portions for up to 3 months and thaw in the fridge overnight.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.