Instructions: Preparation of Keema: In medium skillet, heat olive oil over medium heat; add onion and cook until tender, about 5 minutes. Add ginger and garlic, cook 1 minute, stirring constantly. Add cinnamon stick, coriander, cumin, and ground red pepper, cook 1 minute longer. Stir in ground turkey, tomato paste, and lemon juice. Cook over medium-high heat until meat is browned, stirring often. Reduce heat to low and simmer until rice is cooked.

Preparation of Spiced Rice: In medium saucepan, heat 2 tablespoons water over medium heat. Add cinnamon stick, peppercorns, cardamom pods, and cloves. Cover and cook just until spices begin to pop, about 2 minutes, swirling the pan occasionally. (Heated spices can be transferred to a piece of cheesecloth to make a spice bag. Tie with string and return to saucepan) Add rice to spice mixture and cook 1 minute, stirring. Add 4 cups water and heat to boiling over high heat. Reduce heat to low; cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.

To serve, stir cilantro into meat mixture; heat through. Spoon Keema over spiced rice.

NOTES : We made this for dinner last night and it was great. We had to go to an Indian grocery store to get the cardamom pods, but it was worth it. Well definitely make this again.

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