Turkey Keema with Bell Peppers
Ingredients
- 2-3 lbs Ground Turkey
- 1 large Onions
- 2 Bell Peppers
- 1/2 tsp Ginger Chopped or ground
- 1 tsp Garlic Chopped or ground
- 3 Tbsp Tomato Paste
- Cilantro leaves
- Ghee or Avocado Oil
Spices
- 1/2 tsp Cumin seeds
- 1.5 tsp Coriander powder
- 1 tsp Turmeric powder
- 1/2 tsp Garam Masala
- 1 tsp Paprika
- 1 small stick Cinnamon Stick – 1 small stick Optional
- 3 Cloves Cloves (powdered) Optional
- 1 tsp Chilli powder Optional for heat
- 1.5 tsp Fennel Powder Optional, adds a lot of flavor
Instructions
- Add Ghee to a pan on medium heat and throw in the cumin seeds, cinnamon stick and cloves ( powdered) till they sizzle. If you don’t have cinnamon and cloves you can omit these , but they do add a lot of flavor.
- Add in the chopped onions and let them brown for a few minutes. Now add the ginger and garlic and cook till you can smell the amazing fragrance of cooked ginger and garlic.
- After this, in go the bell peppers, I use red and yellow ones but you can even use green or orange. Stir around for 5 minutes till the peppers are sautéed.
- Add the ground turkey. With a wooden spatula, break down the meat and keep stirring it till it browns evenly and is in small-ish chunks.
- Once the meat has browned, add in all the spice powders – Coriander powder, Turmeric, Garam Masala and Paprika. Also add chilli powder for heat and fennel powder for flavor if you prefer to. These two are optional. Incorporate the spices into the meat and veggies on low heat for 5 minutes.
- The last step is to add in the tomato paste. I used the whole30 compliant canned version but you can also add in fresh tomato puree. Once its mixed in, cover the pan with a lid and let is steam for 10 minutes on low heat. Check the meat every few minutes and give it a good stir. You will know its ready when the color of the tomatoes is well incorporated into the meat.
- Garnish with cilantro leaves!
Tried this recipe?Let us know how it was!