Recipe of Cupboard Curry No. 1 – turkey and peas keema Homemade

Cupboard Curry No. 1 – turkey and peas keema.

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Composition for Cupboard Curry No. 1 – turkey and peas keema:

  1. Prepare 2 tbsp vegetable oil.
  2. You need 2 – onions, chopped.
  3. Provide 2 of green chilies and 1 red chili, chopped with seeds left in.
  4. Prepare 500 g for turkey mince.
  5. You need 2 tbs garlic and ginger paste.
  6. Provide 2 tsp of ground turmeric.
  7. Prepare 2 tsp for garam masala.
  8. Give 1 tsp of ground coriander.
  9. Provide 1 tsp for ground cumin.
  10. Give 1 can of chopped tomatoes.
  11. Provide 200 g for Frozen peas.
  12. You need 3 tbsp plus a dollop quark – but I’d have used natural yoghurt if I’d had it.
  13. Need – Good pinch of sea salt and black pepper.

Cupboard Curry No. 1 – turkey and peas keema process:

  1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..
  2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..
  3. Add the mince, stirring well to beak down any lumps and brown – two or three minutes..
  4. Add the spices and fry for a further minute..
  5. 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..
  6. 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..
  7. 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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