Keema

Ingredients:

Ground Chicken: 1 lb.

Onion, diced: 2 medium – sized

Garlic: 1 tablespoon, finely chopped

Ginger: 1 tablespoon, finely chopped 
Tomato Puree: ½ of a fifteen – ounce can

Turmeric Powder: ½ teaspoon

Cumin Powder: 1 teaspoon

Red Chili Powder: ½ teaspoon

MDHÒ Meat Masala: 1 teaspoon

Salt: to taste (about a teaspoon)

Oil: 1 tablespoon

Cilantro Leaves, chopped: 2 tablespoons

Steps:

1.  Add oil to pan and turn heat to medium — high.
2. Add ginger and garlic.  Sauté for a couple of minutes.
3. Add onion, salt and cook till translucent.
4. Add turmeric powder, cumin powder and red chili powder.
5. Add tomato puree and ground chicken.  Mix well at low heat to prevent big lumps.
6. Cook covered for 10 minutes on low – medium heat.
7. Uncover and add MDHÒ Meat Masala.
8. Turn the heat on medium — high to get rid of any excess water.
9. Add cilantro and serve.

Chefs’ Note: You can use any type of ground meat like turkey, pork, goat, or lamb.