Title: Keema with Spiced Rice
Categories: Chicken, And, Turkey, Entrees
Yield: 5 servings

2 ts Olive oil
1 md Onion; finely chopped
1 tb Fresh ginger root; minced
2 Cloves garlic; minced
1 Cinnamon stick
1 tb Ground coriander
2 ts Ground cumin
1/4 ts Ground red pepper
1 lb Ground turkey
2 tb Tomato paste
1 tb Fresh lemon juice
2 tb Water
1 Cinnamon stick
20 Whole black peppercorns
12 Whole cardamom pods
8 Whole cloves
2 c Long-grain white rice
4 c Water
1/2 c Chopped fresh cilantro

Preparation of Keema: In medium skillet, heat olive oil over medium heat;
add onion and cook until tender, about 5 minutes. Add ginger and garlic,
cook 1 minute, stirring constantly. Add cinnamon stick, coriander, cumin,
and ground red pepper, cook 1 minute longer. Stir in ground turkey, tomato
paste, and lemon juice. Cook over medium-high heat until meat is browned,
stirring often. Reduce heat to low and simmer until rice is cooked.

Preparation of Spiced Rice: In medium saucepan, heat 2 tablespoons water
over medium heat. Add cinnamon stick, peppercorns, cardamom pods, and
cloves. Cover and cook just until spices begin to pop, about 2 minutes,
swirling the pan occasionally. (Heated spices can be transferred to a piece
of cheesecloth to make a spice bag. Tie with string and return to saucepan)
Add rice to spice mixture and cook 1 minute, stirring. Add 4 cups water and
heat to boiling over high heat. Reduce heat to low; cover and simmer for 20
minutes, or until rice is tender and liquid is absorbed.

To serve, stir cilantro into meat mixture; heat through. Spoon Keema over
spiced rice.

Per serving: 568.6 calories; 13.5 g fat (20.2%); 26 g protein; 94 g
carbohydrate; 72 mg cholesterol; 190 mg sodium

Recipe by: Ladies Home Journal (modified)

Posted to EAT-LF Digest by Joanne McAndrews on Mar 14, 1999,
converted by MM_Buster v2.0l.