I lb. ground meat (turkey, chicken, beef, pork or goat)
1 red onion, peeled and chopped fine
1 bell pepper, finely chopped
3-5 cloves garlic, peeled and grated
½ to 1-inch piece fresh ginger, grated
2- 3 Thai green chillies, chopped (optional)
½ packed cup chopped cilantro
¼ cup fresh mint, chopped.
½ cup fresh or frozen green peas
Salt and pepper to taste
2 tsp. ground cumin
1 tbsp. curry powder
2 tbp. cooking oil
1 tbsp. ghee
- Begin by choosing a large wide shallow pan; this allows the meat to brown without clumping.
- A wooden spatula helps break up meat as it cooks.
- Pork and beef tend to have fat that renders, so avoid ghee for these meats. If using turkey or chicken, ghee adds good fat.
Warm oil in pan, then add chopped onions and peppers and sauté until soft and onions are translucent. Layer salt as you go. Add grated garlic and ginger and chopped chillies and saute for one minute until fragrant.
Add ground meat and begin to spread into a single layer. Periodically stir and turn until the mixture is cooked through. Add salt, pepper, cumin and curry powder and mix well to break up any clumps.
Once meat is fully cooked and well scrambled, add in a half cup of green peas and cook for two to three minutes. Add cilantro and mint and mix gently. Turn off heat. Add ghee and fold into the keema mixture.
Serve with steamed white rice or quinoa, a salad and some tzatziki
Fill a pita and top with tzatziki or raitha, fresh cucumber and onions.
Fill hollowed out half bell peppers, top with cheese and bake until the pepper is soft and the cheese is melty.
Use as pizza topping or to make something like a Turkish pide (stuffed bread)