Keema with spiced rice

Yield: 5 servings

Measure Ingredient
2 teaspoons Olive oil
1 medium Onion; finely chopped
1 tablespoon Fresh ginger root; minced
2 \N Cloves garlic; minced
1 \N Cinnamon stick
1 tablespoon Ground coriander
2 teaspoons Ground cumin
¼ teaspoon Ground red pepper
1 pounds Ground turkey
2 tablespoons Tomato paste
1 tablespoon Fresh lemon juice
2 tablespoons Water
1 \N Cinnamon stick
20 \N Whole black peppercorns
12 \N Whole cardamom pods
8 \N Whole cloves
2 cups Long-grain white rice
4 cups Water
½ cup Chopped fresh cilantro

Preparation of Keema: In medium skillet, heat olive oil over medium heat; add onion and cook until tender, about 5 minutes. Add ginger and garlic, cook 1 minute, stirring constantly. Add cinnamon stick, coriander, cumin, and ground red pepper, cook 1 minute longer. Stir in ground turkey, tomato paste, and lemon juice. Cook over medium-high heat until meat is browned, stirring often. Reduce heat to low and simmer until rice is cooked.

Preparation of Spiced Rice: In medium saucepan, heat 2 tablespoons water over medium heat. Add cinnamon stick, peppercorns, cardamom pods, and cloves. Cover and cook just until spices begin to pop, about 2 minutes, swirling the pan occasionally. (Heated spices can be transferred to a piece of cheesecloth to make a spice bag. Tie with string and return to saucepan) Add rice to spice mixture and cook 1 minute, stirring. Add 4 cups water and heat to boiling over high heat. Reduce heat to low; cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.

To serve, stir cilantro into meat mixture; heat through. Spoon Keema over spiced rice.

Per serving: 568⅗ calories; 13½ g fat (20⅕%); 26 g protein; 94 g carbohydrate; 72 mg cholesterol; 190 mg sodium Recipe by: Ladies Home Journal (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Mar 14, 1999, converted by MM_Buster v2.0l.

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