Indian Keema Wground Turkey Recipes

GROUND TURKEY KHEEMA WITH FORBIDDEN RICE

Steps:

• Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
• Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
• Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. 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 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

INDIAN KEEMA W/GROUND TURKEY

Steps:

• 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.

KEEMA (INDIAN-STYLE GROUND MEAT)

Steps:

• In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

GROUND TURKEY WITH HYDERABADI SEASONINGS

Steps:

• Pour the oil into a frying pan and set over medium-high heat. When hot, put in the mustard seeds, the cumin seeds, and the red chilies. As soon as the mustard seeds begin to pop, a matter of seconds, add the curry leaves and the onions. Stir and fry until the onion pieces turn brown at the edges. Add the garlic and ginger. Stir for half a minute. Add the ground turkey. Turn heat to medium. Stir as you break up all the lumps in the meat. Add the coriander, cumin, yogurt, and 1/2 cup water. Stir and bring to a boil. Cover, turn heat to low, and cook 35 minutes. Add the peas, salt, and 1/4 cup water. Stir to mix. Cover and cook another 7-10 minutes.