Turkey Keema with Mixed Vegetables

This Kerala-style keema is made with ground turkey, Indian spices, and mixed vegetables.

“Keema” actually means ground meat and is also the name of the curry made with either ground lamb or beef, and vegetables like peas or potatoes. It might have Persian organs and is eaten in countries like India, Pakistan, and Bangladesh.

It’s not a traditional Kerala dish so my parents never used the word “keema” when they made their own version using ground beef and homemade masala.

They simply called it ground meat curry and it was one of my favorite dishes. It has become a staple in my household as well.

Though lamb and beef keema are the most popular versions, I sometimes use ground turkey, or a combo of beef/lamb and turkey. Any type of ground meat will work in this recipe.

How to Make Turkey Keema

First start by sautéing onions, garlic, ginger, and then tomatoes. I let the tomatoes caramelize a bit in the pan which creates more flavor.

Next, add ground meat. Any type can be used: ground turkey, beef, lamb, chicken, or combination of different ones. After the meat browns, add in coriander, turmeric, and chili powders.

Once the spices become aromatic, it’s time to add in the vegetables. You can use the traditional peas and/or potatoes, or use frozen mixed veggies. 

The last ingredient to go in is the masala. Masala is not supposed to be browned like the other spices, so it’s usually stirred in towards the end of cooking.

How to Eat Turkey Keema

  • Serve over rice.
  • Eat with chapati or roti.
  • Make into a wrap using flatbread or naan.
  • Use as a filling for samosas.
  • Mix with spaghetti or noodles.

here are Some other kerala meat curries

Simple Kerala Beef Curry
A savory Kerala curry of tender beef simmered in onions, tomatoes, and spices.
Check out this recipe
Joby's Test Kitchen Kerala beef curry and chili pepper in pan.
Dad’s Kerala Chicken Curry
Tender pieces of chicken simmered in a rich gravy of tomatoes, onions, and spices.
Check out this recipe
Joby's Test Kitchen Kerala Chicken Curry in metal bowl on wooden platter
Kerala Style Pork Curry
Tender pieces of pork are browned and then simmered in a sauce of tomatoes, onions, chilies, and spices for a rich and savory curry.
Check out this recipe
Joby's Test Kitchen Kerala style pork curry in skillet.
Kerala Style Chicken Biryani
This savory dish is made with fragrant rice and chicken curry layered together with spices, onions, and ghee.
Check out this recipe
Kerala Style chicken biryani rice with chicken on plate.

Joby's Test Kitchen skillet with turkey keema or turkey mince curry mixed veggies

Turkey Keema with Mixed Vegetables

Joby’s Test Kitchen
A savory and spicy curry made of ground meat, onions, tomatoes, veggies, and plenty of masala! 
Prep Time 10 minutes
Cook Time 57 minutes
Total Time 1 hour 7 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 128 kcal

Ingredients
  

  • 1 lb ground turkey, beef, or lamb
  • 1-3 tbsps (15-45ml) oil
  • ½-1 small onion, minced or sliced
  • 1 tbsp (15g) minced ginger
  • 1 tbsp (15g) minced garlic
  • 1-2 medium green chilies, sliced in half lengthwise (mince them for more spice)
  • 1 handful curry leaves, optional
  • 2-3 tbsps (30g-45g) tomato paste or ½ cup chopped tomatoes
  • ¼ cup coriander
  • tsp turmeric
  • 2 tsps salt or more to taste
  • 1½-2½ tsps Indian chili powder (sub w/ some paprika for less spice)
  • 1-2 tsps meat masala (recipe below)
  • 1 lb frozen mixed vegetables

Meat Masala: Grind spices together to make about 2 teaspoons

  • 1 tsp fennel seeds
  • 3 whole cardamom pods
  • 3-4 whole cloves
  • ¼ tsp ground cinnamon or 1 ½ inch cinnamon stick
  • ¼ tsp black pepper or 3 black pepper pods
  • ¼ tsp nutmeg, optional
  • pinch cumin seeds, optional

Instructions
 

  • Heat oil in large skillet. Add onions, ginger, garlic, green chilies, curry leaves and some 1/4 tsp salt. Sauté over med-high heat until golden, 8-10 minutes.
  • Add tomatoes or paste and sauté until it’s cooked down and starting to stick to the pan, 2-6 minutes.
  • Add ground meat and 1 teaspoon salt. Sauté on high heat until brown, 8-10 minutes.
  • Next add coriander, chili powder, and turmeric and cook for 30-60 seconds. Be careful not to burn.
  • Finally add the veggies and remaining salt, and cover with a lid. After 10 minutes add 1/4-1/2 cup water and the meat masala. Simmer for 20 minutes more. Take off heat. Add more water for a gravy or serve dry. Indian curries usually taste better after 1-2 days since the flavors have time to intensify, so best to keep in fridge and reheat the next day.

Notes

Salt: If not planning to use a full pound of veggies, you may need to reduce the amount of salt or adjust it accordingly.
Keyword curry, ground turkey, keema, Kerala

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