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!