| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | And, Chicken, Entrees, Turkey | 5 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | T | Fresh ginger root, minced |
| 2 | Cloves garlic, minced | |
| 1 | Cinnamon stick | |
| 1 | T | Ground coriander |
| 2 | t | Ground cumin |
| 1/4 | t | Ground red pepper |
| 1 | lb | Ground turkey |
| 2 | T | Tomato paste |
| 1 | T | Fresh lemon juice |
| 2 | T | Water |
| 1 | Cinnamon stick | |
| 20 | Whole black peppercorns | |
| 12 | Whole cardamom pods | |
| 8 | Whole cloves | |
| 2 | c | Long-grain white rice |
| 4 | c | Water |
| 1/2 | c | Chopped fresh cilantro |
INSTRUCTIONS
Preparation of Keema: In medium skillet, heat olive oil over medium heat; add onion and cook until tender, about 5 minutes. Add ginger and garlic, cook 1 minute, stirring constantly. Add cinnamon stick, coriander, cumin, and ground red pepper, cook 1 minute longer. Stir in ground turkey, tomato paste, and lemon juice. Cook over medium-high heat until meat is browned, stirring often. Reduce heat to low and simmer until rice is cooked. Preparation of Spiced Rice: In medium saucepan, heat 2 tablespoons water over medium heat. Add cinnamon stick, peppercorns, cardamom pods, and cloves. Cover and cook just until spices begin to pop, about 2 minutes, swirling the pan occasionally. (Heated spices can be transferred to a piece of cheesecloth to make a spice bag. Tie with string and return to saucepan) Add rice to spice mixture and cook 1 minute, stirring. Add 4 cups water and heat to boiling over high heat. Reduce heat to low; cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed. To serve, stir cilantro into meat mixture; heat through. Spoon Keema over spiced rice. Per serving: 568.6 calories; 13.5 g fat (20.2%); 26 g protein; 94 g carbohydrate; 72 mg cholesterol; 190 mg sodium Recipe by: Ladies Home Journal (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Mar 14, 1999, converted by MM_Buster v2.0l.
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