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We hope you got benefit from reading it, now let’s go back to cupboard curry no. 1 - turkey and peas keema recipe. You can cook cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Cupboard Curry No. 1 - turkey and peas keema:
- Provide 2 tbsp vegetable oil
- Get 2 onions, chopped
- Provide 2 green chilies and 1 red chili, chopped with seeds left in
- Get 500 g turkey mince
- Get 2 tbs garlic and ginger paste
- Take 2 tsp ground turmeric
- You need 2 tsp garam masala
- Prepare 1 tsp ground coriander
- Provide 1 tsp ground cumin
- Take 1 can chopped tomatoes
- Provide 200 g Frozen peas
- Prepare 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
- Take Good pinch of sea salt and black pepper
Instructions to make Cupboard Curry No. 1 - turkey and peas keema:
- Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned.
- Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops.
- Add the mince, stirring well to beak down any lumps and brown - two or three minutes.
- Add the spices and fry for a further minute.
- Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper.
- You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally.
- Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt.
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