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In a large nonstick skillet, heat oil over medium heat. Add garlic and ginger and stir, cooking for a minute longer. Add the garam masala and turmeric, then saute for another minute.

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

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

Raita: In a small serving bowl, mix yogurt with fork until smooth. Add remaining ingredients, stir, cover with plastic wrap and chill until ready to serve. Keema Matar: Minced Meat Curry with Peas Recipe. Add the curry, cumin, coriander, salt, turmeric and ginger and stir well to combine.

Cupboard Curry No. 1 - turkey and peas keema process:

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.

Serve the curried turkey and peas over steamed rice. Sprinkle with fresh parsley or cilantro and enjoy! Add a peeled and diced potato and sauté it with the onions. This will give more thickness to the curry. Substitute ground chicken with ground lamb, turkey or beef and follow the same recipe.

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