Ground turkey with peas, clove, and cardamom (Keema mattar) from Heartland Masala: An Indian Cookbook from an American Kitchen (page 156) by Jyoti Mukharji and Auyon Mukharji

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Notes about this recipe

  • Jane on January 01, 2026

    I didn’t love this. I’m a big fan of keema and love Bee Wilson’s Pickled ginger lamb Keema in The Secret of Cooking. But this felt very fatty and also took much longer to prepare. To be fair I did use a 50/50 mix of ground pork and beef as I needed to use it up. Though the recipe did suggest other meats could used. But overall the flavor just wasn’t what I like and as I said, it was a time-consuming recipe.

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