You could call keema the Indian take on Bolognese, because this warming, spiced lamb mince curry is also simmered with tomatoes and delivers the same comforting feels. Instead of pasta we have coriander-flecked rice, a dollop of yoghurt and a quick pickle.
Finely grate ginger. Melt butter in a saucepan over medium heat. Add ginger and rice and stir to coat. Add 310ml (1¼ cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until rice is tender. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Heat oil in a frypan over medium-high heat. Add mince and a sprinkle of salt and pepper and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until golden brown. While mince is cooking, continue with step 3.
Coarsely grate zucchini on a box grater. Trim green beans and cut into 3cm lengths. Dissolve stock cube in 180ml (3⁄4 cup) boiling water.
Add crispy shallots, zucchini, beans, Mild Mannered Vadouvan, tomatoes and stock to pan and stir to combine. Bring to a simmer, cover with lid and reduce heat to medium. Cook for 6–8 minutes or until beans are tender. Remove lid and cook for a further 3–4 minutes or until curry has thickened.
Peel and thinly slice eschalot. Place in bowl with white wine vinegar, sugar and ¼ teaspoon salt and mix to combine. Rinse coriander and roughly chop.
Add spinach to keema curry and stir to wilt. Season with salt and pepper to taste. Add coriander to rice and mix to combine. Divide rice and curry between bowls. Top with yoghurt and pickled eschalot to serve.