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Keema spice blend (curry powder - cumin - turmeric - coriander. Try this tasty and easy to make Turkey keema. You can serve with Indian bread or rice.

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Alright, don’t linger, let’s practice this cupboard curry no. 1 - turkey and peas keema formula with 13 materials which are definitely easy to acquire, and we have to process them at the very least through 7 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Cupboard Curry No. 1 - turkey and peas keema:

1. Need 2 tbsp vegetable oil
2. Prepare 2 - onions, chopped
3. You need 2 for green chilies and 1 red chili, chopped with seeds left in
4. Get 500 g - turkey mince
5. Make ready 2 tbs of garlic and ginger paste
6. Provide 2 tsp for ground turmeric
7. Make ready 2 tsp garam masala
8. Require 1 tsp ground coriander
9. You need 1 tsp ground cumin
10. Require 1 can for chopped tomatoes
11. Need 200 g of Frozen peas
12. Prepare 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
13. Give for Good pinch of sea salt and black pepper

Serve with Indian breads or poppadums, chutney and some more yogurt. Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc. I love the idea of shepherds pie, but I hate the lamb/tomato/carrot combination. Looking at the flavours and aromas you're using in this keema pie though - I know I'm going to love it.

Cupboard Curry No. 1 - turkey and peas keema how to cook:

1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned.
2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops.
3. Add the mince, stirring well to beak down any lumps and brown - two or three minutes.
4. Add the spices and fry for a further minute.
5. Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper.
6. You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally.
7. Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt.

Make delicious keema mattar at home just like those at the best restaurants! Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe. How to Make Kheema Mattar - A Traditional Lamb Keema and Pea Curry. Curried Turkey Rice Bowl is a spicy turkey curry using mince/ground turkey, peas and Indian spices. Served with brown rice/roti/quinoa/cauliflower rice for a First thing first, you need to make the turkey curry using the listed ingredients.

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