Cupboard Curry No. 1 - turkey and peas keema
Cupboard Curry No. 1 - turkey and peas keema

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Keema spice blend (curry powder - cumin - turmeric - coriander - cinnamon - ground ginger). While the keema cooks, prepare the. Try this tasty and easy to make Turkey keema.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Take vegetable oil
  2. Make ready onions, chopped
  3. Make ready green chilies and 1 red chili, chopped with seeds left in
  4. Make ready turkey mince
  5. Get garlic and ginger paste
  6. Take ground turmeric
  7. Get garam masala
  8. Make ready ground coriander
  9. Prepare ground cumin
  10. Take chopped tomatoes
  11. Get Frozen peas
  12. Prepare plus a dollop quark - but I’d have used natural yoghurt if I’d had it
  13. Get Good pinch of sea salt and black pepper

Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself. For a complete one pot recipe, add. This lamb keema curry recipes is quick, easy and delicious. Best selling cookbook author Dan Toombs aka The Curry Guy shares this mouthwatering This is my son's favourite lamb keema curry.

Instructions to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned.
  2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops.
  3. Add the mince, stirring well to beak down any lumps and brown - two or three minutes.
  4. Add the spices and fry for a further minute.
  5. Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper.
  6. You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally.
  7. Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt.

He has memorised the recipe and makes it all the time for friends. Keema, a curried ground meat dish with peas, is a flavorful dish that takes minutes to make in an instant pot! Have you ever had keema before? The great thing about keema is that you can make it with any type of ground meat: lamb, goat, beef, turkey, etc. Keema (Indian lamb mince curry). i'm indian and we make keema quite often. we mostly make it with beef or mutton. i think it needs more spices like jeera(cumin), dhania(coriander) and if you want it spicy maybe some For a healthier option, it is just as tasty made with ground turkey.

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