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Turkey Kheema Recipe


Kheema is a spicy North Indian (Punjabi) dish with distinct Moghul origins and influences. The Moghuls invaded India in the early 15th century and were thought to have originated from Persia (modern day Iran).

Kheema is a rich aromatic dish made with ground meat and bold spices. It is traditionally made with ground lamb, but I prefer to use ground turkey or ground chicken. But feel free to use your favorite type of ground meat, I am sure it will taste equally delicious. Kheema has always been a family favorite in my house; I hope it will also be a favorite in yours.


TURKEY KHEEMA (Spiced Minced Meat)

Ingredients:

1 lb ground turkey (or chicken)
1 large onion, finely diced
3 large garlic cloves, finely minced
1.5 inch piece of fresh ginger, peeled and finely minced
2 medium size tomatoes, finely chopped
2-3 small green Thai chilies, split in half lengthwise
1 large tsp garam masala
2 large tsp ground cumin powder
1 tsp ground coriander powder
1 large tsp turmeric
1 tsp red chili powder (to taste)
salt and pepper to taste
2-3 large tbsp of good quality tomato paste
˝ cup of water
1 cup of green peas (frozen are fine, but just thaw them)
3-4 tbsp of oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add the oil. Then add the onions and sauté for a few minutes until slightly browned. Next add the ginger, garlic and chilies. Fry for a few minutes and add in the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and pepper). Stir well to combine and sauté for 2-3 minutes. Then add in the ground meat and mix well. Keep stirring until the meat is thoroughly broken up and fully cooked through. It should be aromatic and nicely browned. Add the tomatoes, the tomato paste and the water. Then reduce the heat to low, cover and simmer for 5-6 minutes. Lastly, add the thawed green peas and mix well to combine. Garnish with freshly chopped cilantro leaves and serve with fresh chapathis and fragrant Basmati rice.

VARIATIONS:

Feel free to add your favorite vegetable or combination of vegetables to this dish. Such as corn kernels, baby corn, any color of bell peppers, spinach, zucchini, carrots…

You could also serve the kheema as an appetizer using lettuce cups (such as butter lettuce or radicchio lettuce).

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Content copyright © 2013 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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