Indian Keema with Peas
This can be made with lamb which is the original recipe, but I use ground turkey
This can be made with lamb which is the original recipe, but I use ground turkey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- 1 tablespoon oil
- 1 tablespoon lime juice
- 1 pound ground turkey
- 1 tablespoon curry powder
- 1 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon garlic minced
- 1/4 teaspoons ground cumin
- 4 ounces canned tomatoes chopped
- 1 tablespoon fresh ginger chopped
- 4 ounces frozen peas
- Carbohydrate 6.9522760740651 g
- Cholesterol 73.708760125 mg
- Fat 17.0274682061798 g
- Fiber 1.87844252118642 g
- Protein 26.6094605815468 g
- Saturated Fat 2.87084034982161 g
- Serving Size 1 1 Serving (191g)
- Sodium 464.288455124663 mg
- Sugar 5.07383355287868 g
- Trans Fat 1.26224229922595 g
- Calories 289 calories
Step-by-step
- Combine onion, garlic oil blend to fine purée, spoon into skillet cook until almost brown but does not turn!
- Add spices stir to blend
- Add meat, storing and chopping meat to break up
- When meat is almost cooked, add tomatoes, lime juice, sugar and lots of red pepper flakes,simmer for aprox 30 min
- Add peas continue to cook another 5-10 min
- Serve with rice, couscous , cucumber yogurt, carrots with yogurt or mint with yogurt and some good Indian bread!
- I am making a Israeli couscous cold salad with this, recipe on this site under Indian food!
- Enjoy!
Ground meat dishes often fail when moisture is mismanaged during the initial cooking phase. Excess liquid prevents the spices from blooming directly in the fat, muting the curry powder, turmeric, coriander, and cumin. Achieving deep flavor requires pureeing the onion and garlic and cooking that paste until moisture evaporates completely before the meat enters the skillet.
Fat selection matters immensely when adapting traditional lamb dishes for leaner proteins like ground turkey. One tablespoon of neutral oil compensates for the lower fat content of poultry, ensuring the meat browns rather than stews in its own water. Break the meat apart continuously with a wooden spoon to maximize surface area contact with the hot pan, creating small, distinct crumbles that absorb the spice blend evenly.
Simmering the mixture for thirty minutes allows the chopped tomatoes, lime juice, and sugar to break down into a cohesive sauce that coats each protein particle. Frozen peas require only five to ten minutes at the end of the cooking cycle; adding them earlier destroys their vibrant green color and turns their starch mealy.
Selecting accompaniments requires balancing heat and richness. Pair this spiced protein with cooling elements like cucumber yogurt or mint yogurt to temper the red pepper flakes. Starchy bases such as steamed rice or Israeli couscous absorb the aromatic pan juices efficiently, while flatbread provides structural contrast to the loose mince.
