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Recipe: Indian Bowl | In The Kitchen

Recipe: Chef Nino/ Rouses Markets


  • 1 pound ground lamb
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh minced ginger
  • 1 fresh pepper such as jalapeño or serrano, minced
  • 2 tablespoons fresh minced garlic
  • 1 12-ounce bag Green Giant Vegetable Medley
  • 4 tablespoons fresh cilantro, finely chopped
  • 2 cups jasmine or basmati rice, cooked according to package instructions
  • 1 can coconut milk


1. In a medium mixing bowl, mix curry powder, cumin, paprika, turmeric, salt, granulated garlic and black pepper. Add spice mixture to ground lamb and mix well to combine.

2. Heat a skillet over medium-high heat. When pan is hot, place seasoned ground lamb in it and cook for 15 minutes, stirring constantly.

3. Remove cooked seasoned lamb from skillet. Add oil to the pan, then the ginger, hot pepper and fresh garlic.

4. Stirring constantly, cook for 3-4 minutes, then add bag of vegetable medley and stir constantly for about 5 more minutes, or until desired degree of doneness is achieved.

5. Add coconut milk and the cooked seasoned lamb to the skillet, and cook for 5 more minutes, or until coconut milk reduces and thickens.

6. Sprinkle cilantro over mixture and serve over rice.



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ABOUT THE CHEF: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.

You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.

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