Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  8 oz $10.99
• Cucumber

  1 cucumber $0.89
• Kroger® Basmati Rice

  1/2 cup dry $3.79
• Jumbo Yellow Onions

  6 oz $0.99
• Fresh Roma Tomato

  8 oz $1.49
• Organic Cilantro

  1/4 cup chopped $1.69
• Plain Greek yogurt

  3/4 cup
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Lime

  1 lime
• Neutral cooking oil

  2 teaspoons
• Garam masala

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Water

  1 cup

Instructions

1. Dice, mince, grate, and chop the produce and aromatics; measure the spices and keep each prepared component separate.
2. Combine 1/2 cup dry basmati rice, 1 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Mix 1 diced cucumber, 3/4 cup plain Greek yogurt, 2 tablespoons chopped cilantro, juice from 1/2 lime, and 1/4 teaspoon kosher salt; refrigerate until serving.
4. While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add 6 ounces diced yellow onion and sauté for 5 minutes until lightly golden.
5. Add 2 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper; sauté for 30 seconds until fragrant.
6. Add 8 ounces ground lamb and 1/2 teaspoon kosher salt. Sauté for 6 minutes, breaking the meat into small crumbles, then add 8 ounces chopped Roma tomato and cook for 4 minutes until saucy and the lamb reaches 160°F. Stir in juice from 1/2 lime and 2 tablespoons chopped cilantro.
7. Fluff the cooked rice, then divide everything between 2 shallow bowls, arranging the hot keema and cool raita in separate, colorful sections before serving.