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turkey keema

Turkey Keema with Peas

Lean ground turkey cooked in a golden onion, ginger, garlic and tomato masala with cumin, coriander, turmeric, garam masala and green peas. One skillet, about 36g protein.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 400
Ingredients Method

Ingredients
  

Masala
  • 2 tbsp ghee or avocado oil
  • 1 tsp cumin seeds
  • 1 large yellow onion finely diced
  • 1 tbsp fresh ginger grated
  • 5 garlic cloves minced
  • 1 green chili or serrano minced
  • 2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri chili powder or 1/2 tsp paprika plus a pinch of cayenne
  • 1 1/2 tsp garam masala divided
  • 2 Roma tomatoes finely chopped
  • 1 1/4 tsp sea salt
Keema
  • 1 1/2 lb ground turkey 93% lean
  • 1/2 cup water
  • 1 1/2 cups frozen green peas
To finish
  • 1/2 cup fresh cilantro chopped
  • 1 lime cut in wedges

Method
 

  1. Melt the ghee in a large skillet over medium heat. Add the cumin seeds and let them sizzle 30 seconds.
  2. Add the onion and cook 8 to 10 minutes, stirring often, until golden brown.
  3. Stir in the ginger, garlic and green chili for 1 minute. Add the coriander, turmeric, chili powder and 1 teaspoon of the garam masala and stir 30 seconds.
  4. Add the tomatoes and salt and cook 4 to 5 minutes until they break down into a thick sauce.
  5. Raise the heat to medium-high, add the turkey and break it into small crumbles. Cook 6 to 7 minutes until no pink remains.
  6. Add the water and peas, cover and simmer 5 minutes. Stir in the remaining garam masala, cilantro and a squeeze of lime. Serve, or cool and pack into containers.