Dinner recipe
Turkey mince and pea keema with tomatoes, ginger, cumin and coriander, served with rice.
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Ingredients
28cm 4l nonstick saute pan, 3l lidded rice pan, 2l pea saucepan, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, repeat separate batches of no more than four. Divide every displayed ingredient and measured method total between batches; keep vessel sizes, food geometry and per-batch times fixed and allow extra elapsed time. Finely chop onion, crush garlic and grate peeled ginger. Chop all coriander and measure the lime juice. Rinse dry white basmati rice.
Divide mince into two equal batches, no more than 250g each. Divide 5ml oil between them. Fry each in a 28cm 4l nonstick pan over medium-high heat 6–8 minutes until opaque and lightly golden, breaking clumps into pea-sized crumbs. Transfer to a bowl; further cooking follows. Wash hands and utensils after handling raw mince.
Heat remaining 10ml oil in the same pan over medium heat. Soften onion 8–10 minutes, stirring. Add all garlic, ginger, cumin, ground coriander and curry powder for 1 minute. Return all mince and juices, add all tomatoes and 100ml water and simmer uncovered 15–20 minutes until spoonably thick. Check several places reach 75°C for 30 seconds with a clean probe; continue and recheck if needed.
While the sauce simmers, put all rice with 560ml water in a 3l lidded pan. Bring to a simmer, cover and cook on low 10–12 minutes or to the selected white-basmati packet until absorbed and tender. Rest covered off heat 3 minutes, then fluff.
Boil the remaining 1000ml water in a 2l pan. Add all frozen peas, return to a gentle boil and cook 3 minutes or to their packet. Drain and stir all peas into the keema for 2 minutes until hot throughout.
Take off heat and add all measured lime juice and three-quarters of the fresh coriander. Divide all rice and keema equally between bowls, then scatter remaining coriander.
