Turkey Keema Recipe|Ground Keema Recipe with detailed Step by Step Pictures.

Keema (aka kheema or qeema) is a flavorful minced meat dish said to have originated in Persia but extremely popular in the Indian sub-continent. Other meats such as mutton, chicken can also be used in this recipe. Try this delicious version with turkey meat. You’ll be surprised how easy it is to make. I have used turkey, which is of course a low calorie option. 

Keema recipes with other meat like chicken or mutton:

When the meat is minced or made into a keema, it should be minced thickly and not machine minced. Thickly minced meat tastes the best. We usually think of making meat recipes with mutton and chicken but various other recipes can be made when meat is minced. We can make keema samosas, keema parathas, keema biryani, keema kofta. These recipes can be made with turkey minced meat too.

Turkey keema tastes best with hot chapathi, roti, naan or parotta. The turkey keema can also be served with hot rice or a plain basmati rice.

This turkey keema curry is made using chopped onions and few spices which are available handy at home. The keema curry can be pressure cooked which could make our work easy but I have used a pan to cook to get the extra taste and flavor. Cast iron pan works the best and gives you that extra flavor to the dish.

This recipe can be tried with chicken or mutton as well and similar process can be followed to make the keema. These keema recipes can be made for lunch or dinner and served with indian flat breads like roti, rice, chapathi and parotta.

Cuisine	Indian
Preparation Time	15 Minutes
Cooking Time	25 Minutes
Serving Size	3 People

Ingredients	Quantity
Minced Turkey Meat	1 lbs /450 grams
For Masala – To Grind
Fennel Seeds	2 tsp
Cinnamon	1 inch
Garlic	3 Cloves
Ginger	1 inch
Cloves	2
Cardamom	1
Green Chillies	2
For Curry
Onion (Finely Chopped)	1
Oil	2 tbsp
Turmeric Powder	1/4 tsp
Chilli Powder	2 – 3 tsp
Salt	To Taste
Coriander Leaves for garnishing

How to make Turkey Keema with Step by Step Pictures:

• In a mixer jar or a blender add fennel seeds, green chillies, garlic, ginger, cloves, cinnamon and cardamom, grind it finely without adding water.

• Heat a wide pan and add oil to it. Add the chopped onions and fry them until it becomes translucent. Then add the minced turkey to the onion and fry until the color changes.

• Add turmeric powder, chilli powder, blended masala, salt into it and mix well. Combine the turkey with the masala well.

• Add 1/4 cup of water to it and close with a lid. You need not add more water as the turkey itself releases some water. Let it cook for 10 – 15 minutes or until the meat is cooked completely. Open the lid and stir in between to prevent from burning.

• Now, finally garnish with some finely chopped coriander leaves.

• Turkey Keema is ready to serve with some hot chapathi, rotis, plain basmati rice or parotta.

Enjoy!!!
Please do try this recipe and share it with your family and friends! I would love to hear what you think if you try this recipe. Just post a comment in the recipe below. Tag me on Instagram @sweetkaaramcoffee if you make this, or any of my other recipes, I’ll re-share on my stories.

Notes:

• Instead of minced turkey, you can also use minced chicken or mutton to make this recipe. You can follow the same procedure.
• You can also add tomatoes to it or even some yogurt to this curry. It will also give you a delicious flavor and taste.
• You can also make it as a thick gravy, switch off the flame when it is in a gravy consistency. I have made it as a semi dry gravy which can also be kept inside the chapathi and served as a chapathi roll.
• You can also make this recipe in a pressure cooker. Pressure cook the meat for 3 – 4 whistles.