It's Secret Recipe Club time again! What is Secret Recipe Club? Well, it's the coolest thing to hit the internet since Google originated, that's what! It's basically a monthly "secret santa" among food bloggers. You get assigned a food blogger, and you get to tackle one (or more!) of their recipes to post on reveal day (which is, of course, TODAY!)
I was really excited to be assigned Dana from Dana's Food For Thought. Why?! Well, Dana was assigned my blog for the first Secret Recipe Club that I participated in! So it was so great to return the favor!
Dana's blog is full of amazing recipes, it was definitely hard to choose. Recently engaged herself, Dana and I are very similar (as she said in her post when she was assigned my blog!). She's got everything from Morel Mushroom and Brie Tart to Lime Chicken Empanadas with Ranchero Ranch Dressing! Do I have your mouth watering yet?!
As I was perusing through Dana's blog, something really caught my eye - the Turkey Keema. It had all of the Indian flavors that Andy and I both love, but still remained somewhat "normal" when in comes to "Americanized-Ethnic" food. Andy was definitely surprised at how much he liked it - because looking at the ingredients, he was definitely weary... but I told him to trust me. And I'm glad he did! Because this was awesome - and I definitely will be taking Dana's suggestion of putting the filling into sandwiches, because I'm sure it'll be incredible!
Ingredients:
Adapted from Dana's Food For Thought's recipe
1 & 1/2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and chopped
1/2 pound ground beef
1/2 lb. ground pork
2 & 1/2 teaspoons ground coriander
2 & 1/2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
1 & 1/2 teaspoons salt
about 5 red potatoes, diced
6 oz plain Greek yogurt
3/4 cup 2% milk
3/4 cup frozen vegetables medley (peas, corn, carrots, green beans)
juice from 1 lemon
small handful cilantro, chopped
In a cast iron skillet, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the ground beef and pork and cook until no longer pink, about 3 minutes. Remove any extra fat.
Stir in the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook for about 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
Stir in the frozen vegetable medley and the remaining 1/2 teaspoon salt. Simmer until the vegetables are just done, about 2 minutes. Stir in the lemon juice and cilantro. Serve with warm naan bread.
This was absolutely amazing. It definitely exceeded every expectation and I can totally understand why Dana included it in her 7 Links Challenge as the 'Post That Didn't Get The Attention It Deserved'.
So I'm glad I got a chance to see why Dana thought this!
I'm glad I got a chance at one of Dana's recipes, and I can't wait to experiment with others!
If you want to join in on the fun of the Secret Recipe Club - feel free to check it out here!
