Ground Poultry Keema and Peas

 

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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.

List of related literature:

If you are using fresh peas then boil them till tender before adding them to the keema.

“Zero Oil Cook Book” by Dr. Bimal Chhajer
from Zero Oil Cook Book
by Dr. Bimal Chhajer
Diamond Pocket Books Pvt Ltd, 2017

THE PEAS COOK SEPARATELY, WITHOUT SEASONING, ONLY USING CHOPPED ONIONS AND CORIANDER AND THE BROTH OF THE CHICKEN; STRAIN [part of] THE PEAS AND ARRANGE THEM ALTERNATELY [in a dish with the pieces of chicken, brains and the unstrained peas] THEN CRUSH PEPPER AND CUMIN, MOISTENED WITH CHICKEN BROTH.

“Cookery and Dining in Imperial Rome” by Joseph Dommers Vehling, Apicius
from Cookery and Dining in Imperial Rome
by Joseph Dommers Vehling, Apicius
Dover Publications, 2012

The peas should be tender and the rice tender all the way through but still chewy.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Combine the split peas, vegetable broth, potatoes, carrots, cabbage, onion, garlic, olive oil, cumin, sage, thyme, and bay leaves in a CrockPot or slow cooker.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add the chickpeas, tomatoes, and chicken broth.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

When the mixture begins to brown, add the peas half-boiled and strained.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Add the remaining 5¼ cups broth, peas, liquid smoke (reserving ½ teaspoon for adding at the end for a stronger smoky flavor, if desired), coriander, salt, and pepper, and stir well.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Add the peas and keep stirring.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Fresh mulukhiya is most often used to make soup (extremely popular in Egypt, Syria, and Jordan), and the leaves are sensitive to overcooking, which causes them to fall to the bottom of the soup pot instead of remaining suspended in the broth.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • Your hair?! It’s different?! I love it you beautiful woman! This entire time watching this, I just think how excited I am for you to have kids because you seem like you’d be such a fun mom lol

  • Best tutorial ever. Clear speech, nice and slow pace, step by step guidance. No annoying music or zooming in and out, just simple focus on the pot. Great explanation of techniques also. 5��

  • This is so cool! My husband, who is Indian, introduced me to Vah Chef partly for a laugh since Vah Chef is so humorous in his presentation but I’ve started preparing several of Vah Chef’s dishes & am loving the results! Now I’m looking for this channel first any time I need a recipe & last week my husband said my Indian cooking has suddenly gone through the roof… Thank you!

  • Vah re vah! Excellent videos. I am a big fan of your’s. Watched almost all of your videos. You are truly inspiring! I do cook myself. and love to eat. Originally from Hyderabad, living in the US. Will try to share some of my recipes. Thanks man.

  • Hey deepica….you look gorgeous here and your makeup n eyeshadow in particular is Perfection ������ do u have a link on this makeup look of urs???