Cupboard Curry No. 1 – turkey and peas keema.
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Composition for Cupboard Curry No. 1 – turkey and peas keema:
- Prepare 2 tbsp vegetable oil.
- You need 2 – onions, chopped.
- Provide 2 of green chilies and 1 red chili, chopped with seeds left in.
- Prepare 500 g for turkey mince.
- You need 2 tbs garlic and ginger paste.
- Provide 2 tsp of ground turmeric.
- Prepare 2 tsp for garam masala.
- Give 1 tsp of ground coriander.
- Provide 1 tsp for ground cumin.
- Give 1 can of chopped tomatoes.
- Provide 200 g for Frozen peas.
- You need 3 tbsp plus a dollop quark – but I’d have used natural yoghurt if I’d had it.
- Need – Good pinch of sea salt and black pepper.
Cupboard Curry No. 1 – turkey and peas keema process:
- 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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