Ground meat recipes are a boon to the time-strapped cook! No need for marinating or long braising times! Every culture seems to embrace this idea and puts their own spin on a ground meat recipe! Keema originates in India and is a dish made of ground meat, onions, tomatoes, spices & herbs. Traditionally, keema calls for lamb or mutton but here I’ve used ground turkey. This recipe comes together in about 30 minutes, is high in protein and fiber, low in sodium and gluten free too! Not a meat eater? No problem. Try my vegetarian Masala Peas that skips the meat but has a similar flavor profile.

Ingredients

• Ground turkey (1 pound pack)
• 1 red onion, chopped
• 2 inch fresh ginger, grated or finely chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 1 bag frozen peas (same quantity by volume as the turkey)
• 1 tsp each of these spices (turmeric, cumin, coriander, chili powder, garam masala)
• A generous handful of freshly chopped cilantro

Method

• Sauté the onion, ginger, and garlic with some oil in a heavy bottom sauce pan (or use your instant pot or pressure cooker). Add the tomatoes and cook down to make a thick sauce.
• Separately, brown the ground turkey and then add the peas. Add the meat and peas to the tomato sauce.
• Now add all the spices and cook it all together. I used my pressure cooker or you can just simmer it on low on the stovetop till the vegetables and the turkey are all cooked and come together. Adjust the spices to your taste.
• Garnish with chopped cilantro.

The turkey keema is ready to serve with steamed basmati or some naan/parathas. The flavors are really good even with no salt added. If you must, salt the plate! Bonus: leftovers are great with tortillas or in sandwiches. Yum!