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and herbed rice

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For the keema (curried mince)

1 tsp tsp ground tumeric ground tumeric
2.5 tsp tsp chilli powder chilli powder
0.25 tsp tsp cinnamon cinnamon
3 tsp tsp cumin cumin
3 tbsp tbsp rapeseed oil rapeseed oil
4 tbsp tbsp ginger and garlic paste ginger and garlic paste
((equal amounts of ginger and garlic puréed together with water in a blender) )
4 green chillies green chilli
2 red onions red onion
(medium, chopped)
500 g g beef mince beef mince
1 tins tin chopped tomatoes chopped tomatoes

For the herbed rice

140 g g basmati rice basmati rice
10 g g tarragon tarragon
(finely chopped)
10 g g chives chive
(finely chopped)
20 g g coriander coriander
(finely chopped)

and herbed rice

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60 min


A great addition to your mid week meals, this keema and herbed rice recipe by Scottish chef Tony Singh,brings a combination of spices together with chilli heat and fiery ginger, for a hearty, fragrant dish.

For the keema:

1. Heat a heavy-based pan that has a tight fitting lid, add the rapeseed oil. When hot and a haze forms, add the ginger and garlic paste and the green chillies and fry gently, stirring well to prevent it sticking to the pan.

2. Once you smell a great aroma, add the chopped onions and continue to cook for a few minutes.

3. Continue to fry the onions on a medium to low heat, adding water (about 3 tbsp at a time) if it’s sticking, until the onions are reduced nearly to a pulp.

4. Add the spices and chopped tomatoes - fry gently until you see the oil emerge.

5. Reduce the heat to very low and add the mince. Work it in well until it is totally broken up and blended thoroughly into the masala.

6. Return the heat to medium and cook, with the lid on, stirring regularly until the mince is cooked.

For the herbed rice:

1. Wash the rice in plenty of cold water until the water runs clear and then drain.

2. Boil a large pan of salted water and cook the rice in the boiling salted water until done.

3. Drain the rice in a colander and leave, then fold in chopped herbs and serve