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Tuesday, September 28, 2010

Recipe! Turkey Keema.

This is one recipe that doesn't lend itself well to vegetarian or vegan interpretation, or at least not at first glace. The spices are strong (though you could ease up on them a bit if you were making this with paneer cheese instead of meat, or another substitute) and it is thick and hearty...and an absolutely delicious dish.

One of my live-in taste-testers was a bit squeamish at first...he wasn't sure that cinnamon and cloves combined with beef would be delicious. He'd tasted a bit of the perfect brown rice and had decided that he didn't want to potentially "ruin" it if he didn't like the keema. However, after some....friendly encouragement, he took a bite, and continued to eat until his "food baby was in the third trimester." Score for The Calm Cook and her abundant usage of garam masala! My other taste tester enjoyed it very much as well, and we all ate portions that were probably a bit bigger than they should have been, but it was very delicious.

Traditionally, keema is made with ground lamb, and I suppose one could use beef or chicken as well. I used ground turkey and the flavor and texture was great! (Perhaps we will do lamb another time, if I can find some for a decent price around here...) Peas and potatoes can be added, as well as chick peas if you desire. If adding potatoes, boil them until fork tender and add them during the last bit of simmering. Peas (fresh or frozen) can be used...add during the last ten minutes. We ate our keema over perfect brown rice and with whole grain naan and a delicious green salad. It was very hearty and has kept well over the last few days.

And now of course, the recipe!

Turkey Keema

1 lb ground turkey meat
1 1/2 small onions, chopped
1 T olive oil
3 cloves garlic, minced
2 T garam masala
1 t salt
4 t tomato paste
3/4 cup beef broth
dash of cayenne pepper
dash of cumin
dash of curry powder
1/2 cup coconut milk (more depending on desired consistency)

1. Brown turkey in a pan, while cooking, break turkey into small pieces with a spoon. Drain off the fat, and set aside. Saute onions over medium heat in oil until translucent, about 5 minutes, then add garlic and continue to cook for about a minute longer before adding turkey back in.

2. Add in garam masala and salt, let cook about a minute, then add in beef broth and tomato paste. Use cayenne, cumin, and curry to season to taste. (feel free to season as you like during this stage as well) Simmer for ten minutes or so, then add in the coconut milk. Simmer an additional five minutes (at least) and serve!

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