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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, cupboard curry no. 1 - turkey and peas keema. It is one of my favorites food recipes. This time, I’m gonna 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 favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cupboard Curry No. 1 - turkey and peas keema is something that I’ve loved my whole life. They are fine and they look fantastic.

In a large nonstick skillet, heat oil over medium heat. Add garlic and ginger and stir, cooking for a minute longer. Raita: In a small serving bowl, mix yogurt with fork until smooth.

To begin with this recipe, we have to prepare a few components. You can have cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Make ready 2 tbsp vegetable oil
  2. Take 2 onions, chopped
  3. Get 2 green chilies and 1 red chili, chopped with seeds left in
  4. Take 500 g turkey mince
  5. Prepare 2 tbs garlic and ginger paste
  6. Get 2 tsp ground turmeric
  7. Take 2 tsp garam masala
  8. Take 1 tsp ground coriander
  9. Make ready 1 tsp ground cumin
  10. Prepare 1 can chopped tomatoes
  11. Get 200 g Frozen peas
  12. Make ready 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
  13. Take Good pinch of sea salt and black pepper

Sprinkle browned flaked almonds and sultanas and a few drops of rose water. Put the onion, ginger and garlic into a food processor and pulse until very finely chopped. You can add about half cup of peas or matar to the keema. Using potato also helps to make a gravy.

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.

Just take off the curry a bit early when there is still enough moisture in the pan. Keema Curry& Chapati is a dish that made its debut in Cooking Mama: Cook Off. Keema Curry is a special curry dish popular in some cultures. Keema refers to minced meat with spices and peas, creating a curry with a different texture compared to other chunkier curries. Although mutton is typically used to make keema, pork is used in Cooking Mama: Cook Off instead, due to pork being highly.

So that’s going to wrap this up with this special food cupboard curry no. 1 - turkey and peas keema recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!