Turkey keema with peas and cucumber raita
25 – 35 Minutes
In India and Pakistan, keema is a popular main course and street food snack, made with richly spiced ground meat (usually lamb) and vegetables (typically peas and potatoes). In Chef Justine’s Sun Basket spin, she swaps in lean, dark-meat turkey and pearl couscous and adds a refreshing cucumber raita.
- ¾ cup pearl couscous
- 1 or 2 shallots
- Peeled fresh garlic
- 10 ounces ground turkey
- Keema spice blend (curry powder - cumin - turmeric - coriander - cinnamon - ground ginger)
- ½ cup diced tomatoes
- ½ cup petite peas
- 1 Persian cucumber
- Fresh mint
- 1 lime
- ½ cup Greek yogurt
Cook the couscous
While the couscous cooks, prepare the keema.
Prep the vegetables and turkey
- Peel and thinly slice the shallots.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
Cook the keema
Add the tomatoes and ½ cup water and cook, stirring occasionally, until the liquid thickens, 3 to 5 minutes. Stir in the peas and cook until heated through, about 1 minute.
While the keema cooks, prepare the cucumber raita.
Make the cucumber raita
- Trim the ends from the cucumber; thinly slice the cucumber crosswise.
- Strip the mint leaves from the stems; coarsely chop the leaves.
- Juice half the lime; cut half into wedges for garnish.
Nutrition per serving: Calories: 640, Protein: 46 g, Total Fat: 21 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 4 g, Saturated Fat: 5 g, Cholesterol: 110 mg, Carbohydrates: 67 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 370 mg
Contains: milk, wheat