Keema with spiced rice

5 servings

Ingredients

QuantityIngredient
2teaspoonsOlive oil
1mediumOnion; finely chopped
1tablespoonFresh ginger root; minced
2Cloves garlic; minced
1Cinnamon stick
1tablespoonGround coriander
2teaspoonsGround cumin
¼teaspoonGround red pepper
1poundsGround turkey
2tablespoonsTomato paste
1tablespoonFresh lemon juice
2tablespoonsWater
1Cinnamon stick
20Whole black peppercorns
12Whole cardamom pods
8Whole cloves
2cupsLong-grain white rice
4cupsWater
½cupChopped fresh cilantro

Directions

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.