Keema Mattar (Ground Turkey with Peas)
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 garlic- the rest is up to you. I love pairing the meat with different vegetables to make a great one pot meal. Brown rice or fresh make whole wheat rotis can be served to create and delicious and wholesome meal.
I made this one with peas but I also added a variety of different spices- which are not my usual. I used curry leaves and mustard seeds. The mix of spices gave this dish a fabulous flavor. My daughter loves keema- her favorite is the one I make with cauliflower. She devoured it with two big rotis and a glass of milk….
- 1 pound ground turkey meat (dark meat)
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 7 to 8 curry leaves
- 1 bay leaf
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 inch piece of ginger, chopped
- 1 cup crushed tomatoes
- 2 teaspoons salt
- 1 teaspoon turmeric
- 2 teaspoons ground coriander
- ½ teaspoon cayenne pepper
- 2 teaspoons garam masala
- 1½ cups frozen peas
- ½ cup chopped cilantro
Process the onion, garlic and ginger in a food processor and keep aside.
Heat a large saucepan with the olive oil. Add the mustard seeds, cumin seeds, curry leaves and the bay leaf. Saute for 30 seconds on high heat or till the seeds begin to sizzle. Add the onion mixture and sauté on medium heat for 4 to 5 minutes. Add the tomatoes and sauté for another 2 minutes, stirring constantly. Add the ground turkey and turn the heat up. Break the meat apart with a wooden spoon and sauté for 4 to 5 minutes. Add the salt, turmeric, coriander and cayenne. Turn the heat down to medium low and cover with lid. Cook for 10 minutes. Add the frozen peas, stir well and put the lid back on. Cook for 5 minutes. Take the lid off and turn the heat up and cook off any excess moisture. Check for seasonings. Garnish with cilantro.
