Breakfast · Indian · 10 min
Lamb and Spinach Keema Matar with Toasted Artisan Naan
- Calories
- 797
- Protein
- 75g
- Carbs
- 70g
- Fat
- 22g
Ingredients
- 300g Australian Lamb shoulder, lean only, ground
- 92.1 g Artisan Naan Bakery flatbread
- 150g Spinach, fresh, chopped
- 100g Fresh Onions, finely diced
- 10g Garam Masala and ground coriander blend
- 15g Fresh Ginger, grated
Method
- 01Heat a heavy-bottomed skillet over medium-high heat. Add the lean ground lamb and cook, breaking it up with a wooden spoon, until the meat is browned and fragrant, about 6-8 minutes.
- 02Add the diced onions to the skillet, sautéing until translucent and beginning to caramelize at the edges. Stir in the grated ginger, garam masala, and ground coriander, blooming the spices until they become aromatic, about 1-2 minutes.
- 03Add the fresh chopped spinach to the pan. Toss continuously until the leaves have wilted into the lamb mixture and the moisture has evaporated, creating a concentrated, savory base.
- 04While the keema finishes, toast the naan in a dry pan or oven until warm and slightly charred on the edges.
- 05To serve, mound the spiced lamb and spinach onto a warm plate. Serve alongside the toasted naan. Garnish with a squeeze of fresh lime if desired for brightness.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
