Recipe by Paprika Pink
It's not Keema, but it's inspired by. I wanted something quick because it was late, but this took me nearly an hour anyway because of the chopping. I'm a slow chopper. It would be good with brown rice, but I thought I didn't have time to cook rice so we just mashed our potatoes in our bowl and stirred it all together and it was delicious like that. Some might like to add pepper sauce to theirs.
Top Review by Karen Elizabeth
Another good dish!! I really liked the spices in this and was quite generous with them. the potato is also a really good dish, I actually diced my potato, sauteed it with the spices and then let it cook with the meat in the sauce. One of those dishes which improves as it sits, delicious with pasta, rice, or on toast! Very nice recipe, thank you PP, made for PAC Fall 2012
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves
- 2 tablespoons curry powder
- 2 teaspoons cumin
- 1 large potato, cut into 1/2-inch dice
- 1 1⁄2 lbs ground turkey
- 2 (14 ounce) cans diced tomatoes (with their juice)
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 lemon, juice of
- 1 cup plain yogurt (use whole yogurt, it's still way less fat than sour cream)
Directions See How It's Made
- In a large skillet, heat the oil over medium heat.
- Heat the onion and garlic until beginning to soften.
- Add curry powder and cumin.
- Cook, stirring ocassionally until spices are aromatic and onion is transparent, about 7 to 10 minutes.
- Meanwhile, place the potatoes in a microwave-safe bowl. Loosely cover with waxed paper. Microwave in 30 second intervals until beginning to soften, about 5 intervals (they will finish cooking in the skillet).
- Add ground turkey (or ground meat of your choice) to skillet. Break into crumbles. Cook until no longer pink, stirring frequently.
- Add diced potatoes.
- Add tomatoes and juice.
- Add cinnamon, salt, and pepper.
- Stir a bit, but it's okay if everything is basically in layers.
- When it's bubbling, reduce heat and cover. Cook for 12 to 15 minutes, stirring ocassionally, until potatoes are soft and flavorful. Add water or broth if it seems too dry.
- Add lemon juice. Stir well.
- Serve with a dollop of yogurt, or pass the yogurt for diners to add their own.