Kheema is one of our favorite side dish among Non-Veg, Mutton/Goat Kheema being the favorite. Since Mutton/Goat has a lot of fat content I try to make Kheema with Lean Ground Turkey or Soy Granules Kheema. This ground Turkey Kheema is perfect for people who always look out for less fat and cholesterol recipe as the Turkey used here is lean meat which do not have much cholesterol and fat content.. Don't you think lean ground Turkey is a healthy choice over mutton(goat) which has a lot of fat content??? This way you definitely can substitute your diet with healthy non-veg food option without compromising on taste. Next time you find some Lean Ground turkey grab them and try out this recipe. I'm sure you'll make it more often. Enjoy with Roti/Naan/Rice or even Khichdi.We just love them :-)
- Lean Ground Turkey - 1lbs(~ 500gms)
- Onion finely chopped - 2 Med Size
- Jeera/Cumin - 1 tsp
- Olive Oil/Veg Oil ~ 2 tsp
- Fresh Ginger-Garlic paste or Ginger-Garlic crushed ~ 1 tbsp
- Finely chopped Green Chilies ~ 1 tbsp( 3 to 4)
- Tomatoes - 1 Med Size (optional - I add them)
- Turmeric powder ~ ¾ tsp
- Chilly powder - 1tsp
- Coriander powder - 1tsp
- Garam Masala - 1½ to 2 tsp
- Salt ~ 1 tsp(check and adjust)
- Curry leaves a sprig
- Chopped Coriander leaves ~ 3 tbsp
- Fresh Lime Juice ~ 1tsp
- In a wide bowl pour water, add ground turkey and gently wash them one or two times. Strain using a colander or muslin cloth or by grabbing with your hands. Set aside to drain off completely. (pls read the note)
- Heat up a pan or kadai, pour oil, add Jeera/Cumin and let it crackle. Reduce the heat to medium.
- Add ginger-garlic paste and saute till raw flavor vanishes just for a minute or two(should not brown ginger-garlic).
- Add onion, green chilies, few curry leaves, salt and saute well till onion turns light brown.
- Add tomatoes and saute till tomato start to break and start to leave the juice. Sprinkle 1 tbsp coriander leaves and saute again for a minute.
- Add the spice powders, turmeric first, chilly powder, coriander powder and saute well to mix with onion-tomato mix.
- Add the ground turkey and saute well for two-three minutes in high heat. Add 1tsp garam masala powder and saute again for one or two minutes to mix everything.
- Simmer the heat again to low-medium, cover and cook for another ten minutes.(Dont add any water, Turkey meat will cook in its own water)
- Open the lid and stir well and check for the salt and spice. Sprinkle remaining ½ tsp garam masala and coriander leaves and saute again for another two-three minutes. If you want it dry saute till all the water is absorbed(I don't make it very dry as my husband like it a bit juicy)
- Switch off the stove and sprinkle more curry leaves. Move to a serving dish. Sprinkle a dash of lime juice when ready to serve. Enjoy with Rice/Roti/Naan
Important Note: Washing meat and poultry is not recommended by USDA, as they can spread bacteria in the raw meat to other foods, utensils and surfaces. But I do wash every meat in and out, which has been a practice and a kind of mind set which makes me feel the meat is clean. I definitely clean the work area and surfaces very well after washing any meat. If you have the practice of using ground turkey and other meats unwashed, opt the 1st step of washing and draining the ground meat :-)