Keto Lamb Keema & Cauli Rice
Hello, my fellow foodie adventurers!
Today’s quest is a fragrant, keto-friendly take on an Indian classic: Keto Lamb Keema with Cauli Rice!
I adore Indian food—the warm, layered spices are pure comfort. This dish captures all that cozy magic with ground lamb simmered in tomatoes, curry, turmeric, cinnamon, cayenne, and ginger, plus green beans instead of peas and potatoes for that perfect low-carb twist. Pair it with quick cauliflower rice, and you’ve got a hearty, flavorful meal that comes together fast enough for busy weeknights. One skillet, big payoff!
I adore Indian food—the warm, layered spices are pure comfort. This dish captures all that cozy magic with ground lamb simmered in tomatoes, curry, turmeric, cinnamon, cayenne, and ginger, plus green beans instead of peas and potatoes for that perfect low-carb twist. Pair it with quick cauliflower rice, and you’ve got a hearty, flavorful meal that comes together fast enough for busy weeknights. One skillet, big payoff!
Ingredients You’ll Need (The Quest Inventory)
- 2 tbsp butter (or ghee for extra authenticity)
- 1 lb ground lamb
- ½ medium onion, diced
- 1 (14 oz) can diced tomatoes (with juices)
- 1½ tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper (adjust for heat)
- ¼ tsp ground ginger
- 2½ tsp sea salt (or to taste)
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup cut green bean pieces (fresh or frozen)
- 1 bag (12–16 oz) frozen cauliflower rice (or fresh riced cauliflower)
How to Forge the Feast (The Quest Steps)
- 1. In a large skillet with a lid, melt the butter over medium heat.
- 2. Add the ground lamb and break it apart with a wooden spoon as it browns.
- 3. Dice the onion and add it to the pan. Continue cooking and breaking up the meat until the onion softens and the lamb is mostly browned (about 6–8 minutes).
- 4. Stir in the diced tomatoes (with juices), curry powder, turmeric, cinnamon, cayenne, ginger, sea salt, black pepper, and garlic powder. Mix well.
- 5. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
- 6. While the keema simmers, heat the cauliflower rice according to package instructions (microwave or stove-top—about 4–5 minutes).
- 7. When the meat is fully cooked, stir in the green bean pieces. Cover and cook another 5–7 minutes until the beans are tender-crisp.
- 8. In bowls or plates, spoon a generous base of warm cauliflower rice, then top with a big scoop of the lamb keema.
- 9. Garnish with extra fresh parsley or cilantro if you like, and dig in!
Tips & Tricks
- For thicker sauce: uncover the last 5 minutes to let it reduce.
- Fresh vs frozen: fresh green beans take a minute or two longer—test for tenderness.
- Make-ahead: keema reheats beautifully (even better the next day as flavors deepen).
Tasty Variations
- Milder version: cut cayenne in half or omit for little ones.
- Veggie swap: try chopped spinach, bell peppers, or broccoli instead of green beans.
- Protein twist: use ground turkey or chicken for a lighter take.
- Extra heat: add fresh diced jalapeño or ginger with the onion.
- Garnish boost: top with a dollop of Greek yogurt or coconut cream, fresh cilantro, or a squeeze of lime.
This keto keema is proof that you don’t need rice or potatoes to enjoy those incredible Indian spices.
Tag me when you make it—I can’t wait to see your fragrant bowls!
Tag me when you make it—I can’t wait to see your fragrant bowls!
If you missed it, swing back to my last post: Keto Reuben Chaffles — deli classic, low-carb style!
Keto Lamb Keema & Cauli Rice
Spicy, aromatic ground lamb with tender green beans over fluffy cauli rice—Indian-inspired keto perfection.
Ingredients
- 2 tbsp butter
- 1 lb ground lamb
- 1/2 medium onion diced
- 1 14oz diced tomatoes
- 11/2 tbsp curry powder
- 1 tsp ground tumeric
- 1 tsp ground cinnamon
- 1/2 5sp cayenne pepper
- 1/4 tsp ground ginger
- 21/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup cut green bean pieces fresh or frozen
- 1 bag frozen cauliflower rice or fresh riced cauliflower
Instructions
- In a large skillet with a lid, melt the butter over medium heat.
- Add the ground lamb and break it apart with a wooden spoon as it browns.
- Dice the onion and add it to the pan. Continue cooking and breaking up the meat until the onion softens and the lamb is mostly browned (about 6–8 minutes).
- Stir in the diced tomatoes (with juices), curry powder, turmeric, cinnamon, cayenne, ginger, sea salt, black pepper, and garlic powder. Mix well.
- Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
- While the keema simmers, heat the cauliflower rice according to package instructions (microwave or stove-top—about 4–5 minutes).
- When the meat is fully cooked, stir in the green bean pieces. Cover and cook another 5–7 minutes until the beans are tender-crisp.
- In bowls or plates, spoon a generous base of warm cauliflower rice, then top with a big scoop of the lamb keema.
- Garnish with extra fresh parsley or cilantro if you like, and dig in!