Wednesday 28 November 2012

turkey mince curry

I'm not a big fan of turkey. I cooked with the meat a lot at uni as it was cheap and possibly overdid it on the flavour. Breast meat is not quite chicken, and can be offputting but the dark meat is like a lean red meat in flavour and if treated well, can make a good alternative.  It's cheaper than meat or chicken, and it is much leaner too.  My recipe is similar to how my family has always made keema curry, and is adapted from a recipe in Cooking Like Mummyji by Vicky Bhogal.

So, heat 2 tbs oil in a pan, and add 1 finely chopped onion and 2-3 finely chopped cloves of garlic.  Fry on a medium heat until deep golden brown.

Lower the heat and add half a can of tinned tomatoes, 1 tsp grated fresh ginger, 2 green chillies if desired, chopped or not to taste, 1tsp salt and 1 tsp garam masala.

When the mixture becomes shiny and the oil separates, add a pound of mince.

Stir throughly to coat, and then add 2 cups of frozen peas and stir well again.  Stir fry for a few minutes, breaking up the clumps of mince.

Add a cup of boiling water and bring to the boil.  Reduce to a low heat, cover and simmer for 20 mins.  Take the lid off and stir fry for a few more minutes.  The meat should be moist, but not swimming in water.  Add a tbs of dark soy and a tbs of light soy sauces, and serve with rice or naan or chapatti.

1 comment:

  1. This looks really easy. Surely I can't botch this up.....will let you know!
    Lisa x