Cupboard Curry No. 1 - turkey and peas keema. 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.
Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma.
Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself.
For a complete one pot recipe, add.
Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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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.
To begin with this recipe, we must first prepare a few ingredients. You can cook cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you can achieve that.
Composition of Cupboard Curry No. 1 - turkey and peas keema:
- Give 2 tbsp for vegetable oil.
- Require 2 of onions, chopped.
- Require 2 for green chilies and 1 red chili, chopped with seeds left in.
- Give 500 g of turkey mince.
- Need 2 tbs - garlic and ginger paste.
- Require 2 tsp for ground turmeric.
- Provide 2 tsp garam masala.
- Prepare 1 tsp for ground coriander.
- Require 1 tsp of ground cumin.
- Give 1 can for chopped tomatoes.
- Give 200 g - Frozen peas.
- Give 3 tbsp - plus a dollop quark - but I’d have used natural yoghurt if I’d had it.
- You need 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 step by step:
- Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..
- Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..
- Add the mince, stirring well to beak down any lumps and brown - two or three minutes..
- Add the spices and fry for a further minute..
- 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..
- 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..
- 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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