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dinner · indian

One-Pot Turkey Keema with Sweet Peas & Warm Naan

Prep: 15 min
Cook: 11 min
Total: 26 min
Yield: 2 servings
One-Pot Turkey Keema with Sweet Peas & Warm Naan

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Instructions

1
Preheat the oven to 375 F for warming the naan.
2
While the oven heats, finely dice the onion, mince the garlic, and peel and finely grate the ginger.
3
Set a deep 12-inch skillet over medium-high heat with the oil for 1 minute until shimmering.
4
Add the diced onion and a pinch of salt, cooking 4 minutes, stirring often, until soft, translucent, and golden at the edges.
5
While the onion cooks, chop the cilantro, then halve the lemon and cut one half into wedges.
6
Stir in the garlic, ginger, garam masala, cumin, paprika, turmeric, and tomato paste, cooking 1 minute until fragrant and the paste turns brick red.
7
Add the ground turkey with the remaining salt, breaking it into small crumbles, and cook 5 minutes until no pink remains and the meat is coated in spice.
8
Pour in the diced tomatoes with their juices, scraping up the browned bits, and bring to a lively bubble.
9
Reduce the heat to medium-low and simmer uncovered 5 minutes, stirring now and then, until the tomatoes collapse and the sauce clings to the mince.
10
While the keema simmers, wrap the naan in foil and warm it in the hot oven for 5 minutes until soft and steamy.
11
Stir in the frozen peas and cook 2 minutes until bright green and heated through.
12
Pull the pan off the heat, squeeze in the juice of the lemon half, and fold through half the chopped cilantro.
13
Spoon the keema into bowls, scatter over the remaining cilantro, and serve with the warm naan and lemon wedges.
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