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Ground Turkey Keema and Peas. Ingredients. 1 tablespoon coconut oil or olive oil; 1 small red onion, finely chopped; 1 tablespoon ginger, finely chopped; 3 medium garlic cloves, chopped; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground turmeric; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon. Add ground turkey to pan and cook until brown and crumbled, about 5-7 minutes. Add shredded carrot, chopped tomatoes and water.
Season well with salt and pepper. Simmer meat and vegetable mixture in partly covered pan for about 10 minutes, until liquid is absorbed. Stir in peas.
Add the garlic and ginger paste and fry for about 30 seconds and then add the finely chopped chilli and fry for a further minute. Now add the minced turkey and fry for about five minutes to brown. Add the ground spices followed by the tomato pureé.
Stir in the peas and cook through. To serve, season with salt to taste. Add the hot red pepper flakes if desired.
Cover and simmer for 30 minutes. Add the peas and continue cooking until the peas are tender (only a few minutes for frozen peas-fresh peas 5 to 10. Keema Mattar (Ground Turkey with Peas) October 2, 2011. Spread the love.
This is a very simple, weeknight meal one can whip up in no time. Keema is one of my favorite things to eat and make. Keema is essentially ground meat cooked in spices, onion, ginger and garlicthe rest is up to you. Aloo keema is a dish made of spiced minced lamb, simmered with potatoes and peas. Traditionally, it is made with minced lamb, but I use ground turkey.
This is a dish I grew up eating; it’s a popular Indian meal and there are many variations of this dish. Keema Matar curry is a ground meat and peas curry that’s very popular in South Asia. Traditionally in India, this slow-cooked dish is made with mutton and is served at special occasions. I have reworked the traditional recipe, taken a couple of shortcuts and used my favourite protein, turkey mince.
Turkey kheema matar (mince and peas curry) with tomato salad. Packed with fresh and zingy flavours and plenty of punchy spices, this low calorie Indian curry. Sprinkle in the fresh English peas.
Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minute. It is very good with peas and rice but needs raitha (whipped yogurt with cukes and other veggies) to really bring out the flavor. It makes a nice pita filling when.
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