Indian Keema gets a slight makeover with lean ground turkey, tangy yogurt, and toasted pine nuts. This dish is packed with aromatics and wonderful texture. Every bite is amazing!
Prep Time: 10mins
Cook Time: 16mins
Total Time: 26mins
3tablespoonsextra virgin olive oil
1mediumsweet onion, finely chopped
1poundlean ground turkey
1/3cuppine nuts, lightly toasted
4 to 6Naan bread(our homemade recipe or store bought)
1 1/2cupsplain Greek yogurt
1/3cupfresh mint leaves, torn into small pieces
In a large nonstick skillet over medium-high heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Add the lemon juice, salt, and pepper; cook until the liquid evaporates.
Add turkey to the pan and cook, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Stir in the Garam masala and cayenne pepper, and cook for one more minute. Season with a dash of salt.
Lightly toast the Naan.
Give a good swipe of the yogurt onto each Naan, then top with some of the turkey mixture and mint.
You can cradle the naan like a taco or eat it flat like a pizza.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.