Any minced meat can be used in this recipe. This turkey keema recipe is usually made with lamb, mutton, goat or beef but here I have used turkey which is of course a low calorie option.
Many people have asked me how to make keema like the smooth saucy keema you find at good takeaways and restaurants.
Add water to the meat as described below and you will love how it turns out. I like to make this recipe with minced venison which has half the fat of lamb but is just as delicious.
For the photographs below, I was cooking for a large group so I doubled the recipe. Turkey keema all round!
Note how much onion is used. This is one of the ways to make an amazing keema. Use the same amount of onions in weight as you do meat.
If you make this turkey keema recipe, be sure to try it with my easy, curry house style stovetop naans!
- 500g minced Turkey
- 250ml (1 cup) water
- 2 tbsp rapeseed oil
- 1 tsp cumin seeds
- 6 green cardamoms - smashed
- 2.5cm (1 inch) cinnamon stick
- 6 black peppercorns
- 3 medium onions (about 500g) finely chopped
- 2 tbsp garlic and ginger paste
- 1 – 3 green chillies – finely chopped
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 100ml tomato pureé
- 150g fresh or frozen peas
- Begin by preparing the minced meat. Place the meat in a large bowl and then pour the water over it. Stir well with a fork until the meat has soaked up all the water. Set aside.
- Heat the oil over medium high heat until visibly hot. Add the cumin seeds, smashed cardamom pods, cinnamon stick and black peppercorns and let these whole spices temper in the oil for about 30 seconds. Now add the finely chopped onions and sauté for 5 – 7 minutes until soft, translucent and lightly browned. Add the garlic and ginger paste and fry for about 30 seconds and then add the finely chopped chilli and fry for a further minute. Now add the minced turkey and fry for about five minutes to brown.
- Add the ground spices followed by the tomato pureé. Stir in the peas and cook through. To serve, season with salt to taste.