Turkey Kheema

>> Wednesday, June 2, 2010

This week's shopping bag came with a pack of ground turkey meat got by my hubby in the sale. He usually loves mutton kheema, but poor guy substitutes it with turkey as we don't get ground mutton/lamb here in San Diego. Today's menu was spicy turkey kheema and we enjoyed it for dinner in the form of yummy kheema dosas.. :)

Things needed
Ground turkey meat - 1lbs or 1/2kgs
Onions - 2nos. large sized
Tomatoes - 3nos. large sized
Green chillies - 3nos.
Cinnamon stick - 1 no.
Jeera/Cumin seeds - 1 tsp
Kashmiri Chilly powder - 2 tbsp
Tumeric powder - 1 tsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1 tbsp
Curry leaf powder - 1 tsp
Oil - 1tbsp
Water - 1/2 Cup
Mint and coriander - 1/4 Cup (Chopped)

To grind
Ginger - 1 medium sized piece
Garlic - 6 large pearls
Cloves - 4 nos.
Cardamon - 2 nos.
Whole pepper - 1 tsp
Saunf/Fennel seeds/sombu - 1 tbsp

Heat oil in a pressure cooker, add cinnamon, green chilly, tumeric powder, jeera and saute for 2 minutes. Add onions, tomatoes and cook until the onions turn pink. Meanwhile grind all the ingredients listed under 'to grind' into a fine paste. Add this paste to the onions and fry for 5 minutes.
Then add the chilly powder, dhaniya powder, curry leaf powder and ground turkey meat. Cook the meat for about 10 minutes on open fire. Then add the garam masala powder, water and cook the meat under pressure for 3 whistles.
Open the cooker after the pressure is released. Now check the consistency of kheema and garnish it with mint and coriander.
Spicy turkey kheema is ready to be served with rice or chapati. But we enjoyed it with hot crispy dosas. It was yummy!!!

1 comments:

Anonymous June 2, 2010 at 11:12 PM  

looks yummy

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Sangi
San diego, California, United States
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