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Categories:
olive oil onion garlic ] inch knob ginger Curry cinnamon turmeric Coriander cumin ground turkey tomatoes lime juice sugar salt hot red pepper peas Cucumber Raita cucumber yogurt salt pepper
Viewed: 5 - Published at: a year agoIngredients
- Keema:
- 1 TBS olive oil
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- ] inch knob ginger peeled, grated
- 1 TBS curry powder
- 1/2 tsp cinnamon
- 1.2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 b ground turkey or chicken-dark meat
- 1 cup chopped tomatoes fresh or canned
- 1 TBS fresh lime juice
- 1 tsp sugar
- Salt and pepper to taste
- 1/2 tsp crushed hot red pepper flakes (optional)
- 1 cup peas, fresh or frozen
- Cucumber Raita:
- 1 average cucumber or 1/2 hot house cucumber, peeled, grated
- 2 cups non fat yogurt
- 1/2 tsp salt
- 1/8 tsp pepper
Method
- 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. Can be made in advance
- Keema:
- Heat oil in heavy skillet. Add onion and garlic. Cook, stirring, until onion is wilted.
- Sprinkle with ginger, curry powder, cinnamon, turmeric, coriander and cumin. Stir to blend.
- Add the meat. Cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps. When the meat is no longer pink, add the tomatoes, lime juice, sugar, salt and pepper. 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 minutes).
- Serve over rice with the Raita on the side.
