INGREDIENTS

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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