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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Cupboard Curry No. 1 - turkey and peas keema is something which I’ve loved my whole life. They are nice and they look wonderful.

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.

To begin with this recipe, we must prepare a few ingredients. You can cook 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 2 tbsp vegetable oil
  2. Make ready 2 onions, chopped
  3. Prepare 2 green chilies and 1 red chili, chopped with seeds left in
  4. Make ready 500 g turkey mince
  5. Take 2 tbs garlic and ginger paste
  6. Prepare 2 tsp ground turmeric
  7. Make ready 2 tsp garam masala
  8. Prepare 1 tsp ground coriander
  9. Make ready 1 tsp ground cumin
  10. Take 1 can chopped tomatoes
  11. Make ready 200 g Frozen peas
  12. Prepare 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
  13. Prepare Good pinch of sea salt and black pepper

For a complete one pot recipe, add. Make delicious keema mattar at home just like those at the best restaurants! Best selling cookbook author Dan Toombs aka The Curry Guy shares his recipe. How to Make Kheema Mattar - A Traditional Lamb Keema and Pea 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.

I love the idea of shepherds pie, but I hate the lamb/tomato/carrot combination. Looking at the flavours and aromas you're using in this keema pie though - I know I'm going to love it. 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. Indian Spices - turmeric, garam masala, red chili powder, coriander powder, cumin powder, salt. Yogurt - cannot skip on this as it adds so much The taste definitely comes from using a high/premium quality meat (which cooks quickly and adds natural flavors - no preservatives).

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