Keema is one of those dishes that is always on rotation at my house. It’s quick and easy to make, tastes delicious, and the leftovers can easily be rolled into other dishes. Also, perhaps the most important reason of all – my kids love it. In fact, most of my parent friends have told me their kids are fond of it too.
Every Indian or Pakistani family I know has a keema recipe. Some use chicken, others beef or mutton. Strangely enough, I’ve never heard of a turkey keema before. You’d think it would be more common since turkey is a lean healthy meat, and it takes on Indian spices so well – it’s a pretty neutral tasting meat that works really well with heavy spices.
I usually make keema palak with chicken because that’s how it’s always been made in my North Indian family, but I decided to give it a try with turkey last week. Turkey is filled with vitamins and nutrients, so it was an obvious choice, and it was a big hit! My son who is the biggest keema fan in our house was not happy to hear that I was tinkering with the recipe. Thankfully it got his stamp of approval!
If you haven’t tried making a keema before (is that possible?) it’s a great dish for the holidays. You can easily batch up if you have unexpected guests, it’s super easy to transport if you are going to a potluck, and it can be served with store bought naan or roti if you are looking to save time.
Ever since I first started experimenting with turkey in my Indian meals this summer, I’ve learned it can pretty well work anywhere chicken does – buttery sauces, korma, vindaloo, even coconut based Goan curries. If you haven’t cooked with turkey before and are unsure about it’s preparation, or are looking for recipe ideas, visit the Canadian Turkey website – it’s a great resource!
Turkey Keema with Palak (Spinach)
Serves: 4 -6 generous portions
½ pound of ground turkey
1-2 bunches of spinach cleaned and chopped (adjust the amount of spinach based on your preference)
1 onion finely chopped
4 cloves garlic finely chopped
1 inch piece of ginger finely chopped
2 tomatoes finely chopped
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp ground corriander
2 tsp ground cumin
1 tsp garam masala
Salt to tast
1 tbs cooking oil
- Heat oil and add cumin seeds. Cook for 30 seconds.
- Add onions and lightly fry for 2-3 minutes
- Now add garlic and ginger to onions, continuing cooking on medium heat for 1-2 minutes
- Add tomatoes and all remains seasonings except garam masala to the mixture. Cook the onion and tomato mixture for 3-5 minutes, or until the oil starts to seperate from the sides of the pan
- Add the chicken to the tomato mixture and cook for 7-10 minutes
- Add spinach to the chicken mixture and cook for another 2-3 minutes.
- Finish the dish with a sprinkling of garam masala and serve with rotis.
This post is sponsored by Canadian Turkey, however, all opinions are our own.