Wednesday, January 6, 2016

Indian Spiced Stew

     I have to give thanks to my Mother-In-Law (henceforth, MIL). When The Spud was born, she bought a house 20 minutes away and moved down here to provide day care while The Wife and I worked. Since she's in the area, we have her over for dinner regularly. This particular visit, she inexplicably brought a pound and a half of cooked ground turkey. I was considering Indian food for dinner and decided to go with that theme with the turkey. This turned out to be a really good stew. We had it over some basmati rice and it made for a good, filling winter meal. If you're not a fan of carbs over carbs, you can certainly serve it without rice. No matter what, serve it with naan so you can slop up the dregs! As always, notes are in blue.

Indian Spiced Stew

  • 1-1/2 pounds ground turkey (feel free to use ground beef or pork, you're not going to hurt my feelings. I used turkey because my mother-in-law (MIL) brought it for me to use up)
  • 2 medium potatoes, cut into 1/2" cubes
  • 1/2 large red onion, chopped
  • 3 cloves garlic, minced
  • 1" fresh ginger, grated finely
  • 1/2 cup frozen peas
  • 1 can (14.5 ounce) diced tomatoes, undrained (I used fire-roasted tomatoes.)
  • 1 teaspoon cumin seeds (if you don't have the seeds, just use the same amount of cumin powder)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne (add more if you want a bigger kick. I was cooking for The Wife and MIL and kept the heat down)
  • 2 teaspoons garam masala
  • 2 tablespoons freshly chopped cilantro (or 1 teaspoon dried)
  • 2 teaspoons curry powder
  • 1/2 cup plain yogurt
  • 1 cup water
  • 3 tablespoons olive oil
  • 1/4 cup red wine (if you don't want the booze, just use water here)
  • If you want more heat, chop up a hot green chili pepper or two 
  1. Brown meat. Drain any grease and set aside.
  2. In a deep pan (I used a 3 quart cast-iron deep pan. A Dutch oven would work well here too). heat oil. Add garlic, ginger, onions,peas and potatoes. Sautee for around 10 minutes. 
  3. Add in reserved meat and everything else except for the yogurt. Mix it up and set to simmer. 
  4. Simmer, covered, for about 20-25 minutes or until potatoes are tender. 
  5. Add yogurt and cook for another 5 minutes.
Good times!

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