Keema Madras

1. Heat the Oil: In a large pan, heat 1 tablespoon of oil over medium heat.
2. Cook the Turkey Mince: Add the turkey mince to the pan and cook until browned, breaking up any lumps with a spoon.
3. Add the Madras Curry Sauce: Pour in one pot of Shemin’s Madras Curry Sauce and stir well to coat the mince evenly.
4. Simmer: Reduce the heat to low and let the mixture simmer for 10–15 minutes, stirring occasionally until everything is well combined and heated through.
5. Serve: Once the sauce has thickened, remove from heat. Serve hot with rice or Shemin’s Indian Breads.

Tips:

• Use Different Minces: This recipe works well with other types of minced meat, such as beef, lamb, chicken, or pork. Adjust cooking times as needed, depending on the meat type.
• Different Flavours: You can try this recipe with our Korma, Tikka Masala or Jalfrezi sauces.
• Adjust Spice Levels: For a milder dish, use less of the Madras Curry Sauce or add a splash of coconut milk. For extra spice, incorporate chili flakes or fresh chili.
• Garnish: Add fresh coriander leaves or a squeeze of lemon juice before serving for extra freshness and flavour.
• Texture Variations: Stir in a handful of pine or cashew nuts or a dollop of natural yoghurt towards the end of cooking for a richer texture.
• Make Ahead: This dish can be prepared in advance and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
• Vegetarian Option: Substitute the meat with Quorn mince or another vegetarian mince alternative for a delicious vegetarian version.