September 9, 2011

Turkey Keema with Cabbage and Green Peas

'Keema' is a traditional Indian meat dish. The word Keema means minced meat. Typically, the Keema dish contain vegetables like Green Peas and Potato along with the meat but this recipe calls for Cabbage and Green Peas, a little unusual but that's what makes it special. You can use any meat like mutton, lamb, beef or chicken but I used Turkey to keep the dish as lean as possible.
My mom used to talk about a Keema dish that was served in a Restaurant besides her college hostel during her glory days and this dish was made with Beef and Cabbage. From this stemmed my inspiration to make this dish, to re-create past memories for my mom...

Serves 8
1 1/2 Lb - Lean Ground Turkey
1/2 - Red Onion
1 Inch - Ginger
10 cloves - Garlic
3 - Dry Red Chilly
1/2 Tsp - Cumin Seeds / Jeera
Curry Leaves (a few)
1 Tsp - Red Chilly Powder
1/4 Tsp - Turmeric Powder
1/4 Tsp - Saunf Powder / Fennel Seed powder
1/8 Tsp - Fenugreek Powder
1/2 Tsp - Garam Masala
2 Tbsp - Coriander Powder
3/4 Tsp - Pepper powder
3 Tbsp - Tomato Ketchup
3 C - Shredded Cabbage
1/2 C - Green Peas

Heat oil in a pan. Add Dry Red Chilly and Jeera. Grind the Ginger and Garlic using a mortar and pestle and add it to the pan. Add finely chopped onions and curry leaves. Saute until the onions are brown. Mix the Red Chilly Powder, Turmeric Powder, Saunf, Fenugreek, Garam Masala, Coriander, Pepper and  Tomato Ketchup with some water to make it into a paste. Add this paste to the pan and cook for at least 10 mins. If the mixture is too dry and sticking to the pan add little water instead of oil. Add ground turkey. Cook for 10 mins and then add the shredded cabbage. Add Green Peas and cook.
Serve with Roti, Pav (Indian Bun) or White Basmati Rice.

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