Turkey Keema Matar
I was on vacation when I was invited to a potluck. Limited in my access to local stores & cooking implements, I decided to cook this easy & flavorful dish.
Oil seasoned with cumin and black cardamom serves as a base for frying up onions, garlic, ginger & tomatoes.
I set that aside in a bowl, and used the same pan to fry up ground turkey till it browned nicely.
Simmered with peas and more spices, till it reached the desired taste.
- 2 lbs ground turkey, 85% lean
- 1 medium onion, finely chopped
- 2 medium tomatoes diced
- 2 more medium tomatoes, pureed
- 3 pearls of garlic, crushed or finely chopped
- 1″ pc fresh ginger, grated
- 1 cup frozen green peas
- whole spices:
- 1 tsp cumin seeds
- 2 black cardamoms
- spices to be ground to powder:
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 6 black peppercorns
- 2 cloves
- 1/2″ pc cinnamon
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1.5 tsp salt
Heat a large pan on medium. Add oil and swirl. Add the cumin seeds and black cardamom pods. Toast till their aroma releases.
Add the onions and saute till translucent. Add garlic & ginger, and continue till onion starts to brown.
Add the chopped tomatoes, and continue cooking till the onions & tomatoes start coming together. Remove from pan.
Using another tbsp of oil to glaze the pan, brown the ground turkey along with 1 tsp of salt, and the spices ground to powder. Also add the turmeric & red chilli powder.
When the turkey is nicely browned, add the onion-tomato mixture, pureed tomatoes, peas, and enough water to barely form a layer at the bottom of the pan, but not cover the meat & peas. Cover and simmer for 15 minutes.
Add salt to taste. Serve with rice or flatbread of your choice.