Kheema is a staple Indian dish and just so versatile. Nilesh, as a bachelor, made a huge pot of kheema and had it with pasta, with chapatis, or rice..he almost always seemed to be having kheema for a meal. Now we also use it in patties, empanadas, shepherd’s pie, and potato chops. Make a large pot and then package it into ziplock bags, frozen for another day and another dish!

This is my mum’s recipe. The secret ingredient which made her dish stand out was the addition of vinegar and sugar! You won’t be disappointed.

Servings:6

Ingredients:

• 1 lb ground turkey (or other meat – cooking time for non turkey options will vary )
• 3 tbsp oil
• 2 large onions
• 2 tbsp ginger, minced fine
• 2 tbsp garlic, minced fine
• 2 heaped tsp coriander powder
• 1 tsp black pepper powder
• 1 heaped tsp garam masala powder
• 1 tsp chili powder
• 2 tsp cinnamon powder
• 3 tbsp apple cider vinegar
• 2 tsp sugar
• 2 tbsp kasuri methi (optional)
• 1/2 cup chopped fresh cilantro

Method:

• Heat oil in a large pan
• When oil simmers, add in the chopped onion, garlic and ginger
• Turn the flame to low and stirring occasionally, let the mix cook 3 minutes until onions are translucent and soft
• Add spices (except vinegar, salt and sugar) and fry for 1 minute on low flame
• Add the meat, fry for 5 minutes
• Add the vinegar, salt, sugar
• Cook for 15 mins on low flame
• Sprinkle in kasuri methi and cilantro, stir and cook for another minute
• Serve hot with chapatis. Use leftovers to make shepherd’s pie or potato chops