Wednesday, July 13, 2011

Keema Bhutuwa

   Louis and I love Indian food.  There are no Indian places within 100 miles of us here.  Sort of hand in hand with that, there are no places to buy Indian spices.  Just finding cumin seeds was a frustrating endeavor.  This means I have to experiment.  Even though we are moving back to Tennessee in about three weeks, I will continue to experiment. 

   And I will definitely make this dish again.  Keema bhutuwa is super easy, delicious, cheap (because it uses ground meat) and does not require any crazy spices.  I used fenugreek, which was fantastic, but you do not need it.  Also, this is a really good intro to Indian food for your kids or ultra-non-adventerous friends.  The flavors are familiar enough that people won't be scared.  Basically, if you like taco meat, you'll love keema bhutuwa.

Keema Bhutuwa
1/2 lrg onion, chopped
3 garlic cloves, minced
2 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp cracked fenugreek*
1 heaping tsp chili powder
1/2 tsp turmeric
1/4 tsp red pepper flake (more if you like)
1 lb ground turkey (the white/dark meat mix)
14 oz can crushed tomatoes (~2 C)
1/2 C chicken broth (or water)
1 C frozen peas, thawed
1/2 C chopped green onion
1/4 C cilantro
salt and pepepr

   Heat about some oil in a large skillet over med.  Saute chopped onions for 3-4 minutes until tender.  Add garlic, ginger, cumin, and fenugreek.  Saute about 1 minute.  Add chili powder, turmeric, and red pepper flake.  Saute another minute, stir constantly. 
   Add turkey and some salt and pepper.  Cook turkey until about halfway cooked, break it up as you go.  Add tomatoes and broth.  Simmer for about 15 minutes, continue to break up turkey as it cooks.  Liquid should be mostly evaporated and the whole thing should have a thick meat sauce consistency.  Toss in peas, green onions, and cilantro.  Heat peas through.  Salt and pepper to taste
   Serve with roti, naan, or rice
   Serves 4

*Don't have fenugreek?  Use 1 1/2 tsp chili powder.

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