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Practical Method to Serving Yummy Cupboard Curry No. 1 – turkey and peas keema

Cupboard Curry No. 1 – turkey and peas keema is the nomero uno that comes to most people’s thought when it arrives to a perfect dish. Today, we are going to tell you instructions on preparing a appetizing Cupboard Curry No. 1 – turkey and peas keema.

Cupboard Curry No. 1 - turkey and peas keema

We hope you got benefit from reading it, now let’s go back to cupboard curry no. 1 – turkey and peas keema recipe. You can have cupboard curry no. 1 – turkey and peas keema using 13 ingredients and 7 steps. Here is how you achieve that.

Firstly, here are the ingridients that you should ready to serve Cupboard Curry No. 1 – turkey and peas keema:

  1. Provide 2 tbsp of vegetable oil.
  2. Get 2 of onions, chopped.
  3. Provide 2 of green chilies and 1 red chili, chopped with seeds left in.
  4. Provide 500 g of turkey mince.
  5. Provide 2 tbs of garlic and ginger paste.
  6. Get 2 tsp of ground turmeric.
  7. Use 2 tsp of garam masala.
  8. Prepare 1 tsp of ground coriander.
  9. Prepare 1 tsp of ground cumin.
  10. You need 1 can of chopped tomatoes.
  11. Take 200 g of Frozen peas.
  12. You need 3 tbsp of plus a dollop quark – but I’d have used natural yoghurt if I’d had it.
  13. You need of Good pinch of sea salt and black pepper.

After preparing the ingridients, now we are set to make our yummy Cupboard Curry No. 1 – turkey and peas keema:

  1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned..
  2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops..
  3. Add the mince, stirring well to beak down any lumps and brown – two or three minutes..
  4. Add the spices and fry for a further minute..
  5. Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper..
  6. You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally..
  7. Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt..

Recipe : Cupboard Curry No. 1 – turkey and peas keema

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