Kheema Mutter - Chicken/Lamb/Beef/Turkey. And put the green peas in a cup of water to defreeze. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced. Ground Meat: Traditionally Keema is made with minced lamb or goat meat.

Cooking time remains the same for all. This turkey keema is delicious served with rice or wrapped into homemade naans. Any minced meat can be used in this recipe. You can have Kheema Mutter - Chicken/Lamb/Beef/Turkey using 17 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Kheema Mutter - Chicken/Lamb/Beef/Turkey

Prepare 500 gms of Ground Meat (Chicken/Lamb/Beef/Turkey) -.
Prepare 1 tbsp of Oil -.
It's 1 tsp of Jeera -.
Prepare 2 of Onions -.
Prepare 1 tbsp of Chopped Ginger Grated or Finely -.
You need 1 tbsp of chopped Garlic Finely -.
Prepare 2 sprigs of Coriander Leaves -.
Prepare 2 sprigs of Mint -.
It's 1 - 1/2 tsps of Coriander Powder -.
It's 1/4 tsp of Turmeric -.
Prepare 2 tsps of Red Chilli Powder (Kashmiri) -.
Prepare 1/2 tsp of Garam Masala Powder -.
It's 1 big or 2 of Green Chilli small -.
You need 1 tbsp of Lemon Juice -.
You need 1/2 cup of Green Peas Frozen -.
Prepare 3 of Tomato Tomatoes Puree - es.
You need to taste of Salt -.

This turkey keema recipe is usually made with lamb, mutton, goat or beef but here I have used turkey which is of course a low calorie option. Keema (aka kheema or qeema) is a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken or turkey can also be used in this recipe. Try this delicious version with matar or mutter (green peas).

Kheema Mutter - Chicken/Lamb/Beef/Turkey instructions

Put the meat in a bowl with a 1/2 cup water and make it loose and nice. Keep it at the side. And put the green peas in a cup of water to defreeze..
I have reduced the oil a lot from the actual recipe because later cooked meat will also bring out a lot of its own oil. Heat the oil in a big bowl based pan..
Crackle the Jeera in it.
Fry the ginger, garlic and green chilli pieces in that oil till the raw smell goes off..
Saute the onions in it till they are brown.
Add Corriander Powder, Red Chillip Powder, Garam Masala  Powder, Turmeric Powder to it saute till the strong smell is no more..
Add the Tomato Puree and cook for another 2-3 mins, so the flavour of the Tomato mixes in very well..
Add the Meat with the water that we had added initially. Apart from this water, the water and oil within the meat will start surfacing as the meat gets cooked..
Add Mint leaves to the mixture and mix. You can feel the flavour mix in, with the beautiful smell that comes out..
Wait about 10-15 mins. Normally it should get cooked by then as the meat is already ground, so cooks fast. .
Add the green peas and cook another 5-10 mins..
When you see the oil separate, the Kheema is done!! You might want to off the flame, and add the Coriander leaves and lemon juice..
Have it with Chappathi, Paratha, Porotta, Naan, Paav(the best), or any bread you can get your hands on!!.

You'll be surprised how easy it is to make. Chicken and peppers curry, or chicken tikka, or chicken kebab patties. One vegetable curry such as Aloo Palak or Aubergine curry. Plain Basmati rice, and/ or chapati/ roti, naan bread. Although I use lamb minced meat for this recipe, you can always use beef if you prefer.