Just released today by the Canadian Press is this delicious sounding recipe that is making my mouth water. I think I might just have to stop in at the grocery store for any missing ingredients so that I can make it tomorrow night for dinner. Let me know if you dedicde to give it a try!
J.M. Hirsch explains that “this dish will remind you of the venerable sloppy Joe, the taste will take you to India.”
Keema Turkey With Peas and Mint
Start to finish: 25 minutes
30 ml (2 tbsp) canola oil
1 large yellow onion, diced
2 cloves garlic, minced
15 ml (1 tbsp) grated fresh ginger
500 g (1 lb) lean ground turkey
15 ml (1 tbsp) garam masala
5 ml (1 tsp) turmeric
30 ml (2 tbsp) tomato paste
125 ml (1/2 cup) water
250 ml (1 cup) fresh (or thawed frozen) peas
50 ml (1/4 cup) plain Greek-style yogurt
Salt, to taste
30 ml (2 tbsp) chopped fresh cilantro
7 ml (1/2 tbsp) chopped fresh mint
4 large naan or other flatbreads, warmed
In a large skillet over medium-high, heat oil. Add onion and garlic, then saute for 5 minutes. Add ginger and cook for another minute.
Add turkey and cook until meat starts to brown, 7 to 8 minutes. Add garam masala and turmeric, then saute for another minute. Add tomato paste and water and heat, stirring to mix, for another minute. Add peas, then cover and cook for 3 minutes.
Uncover pan, then stir in yogurt. Season with salt, then stir in cilantro and mint. Serve with naan.
Makes 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 477 calories; 163 calories from fat (34 per cent of total calories); 18 g fat (4 g saturated; 0 g trans fats); 65 mg cholesterol; 47 g carbohydrate; 32 g protein; 7 g fibre; 607 mg sodium.
Recipe By J.M. Hirsch (CP)
