Turkey Keema with Sweet Potatoes and Stuffed Peppers

Ingredients

• 6 teaspoons ground coriander
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground turmeric
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground clove
• 3 tablespoons neutral oil
• 1 large yellow onion, chopped medium (2 cups)
• 1 large garlic clove, minced (2 teaspoons)
• 2 teaspoons minced ginger
• 1 teaspoon minced fresh green serrano chili, or 2 teaspoons minced jalapeño
• 1 pound ground turkey
• 1 teaspoon fine sea salt
• 1 large, sweet potato, peeled and cut into ¼-inch cubes (2 cups)
• 1 medium tomato, chopped (1 cup)
• 1 cup water
• 1 cup frozen peas
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped cilantro leaves and tender stems

Steps

1. In a small bowl, combine the ground spices and set aside. Heat the oil in a large 11- to 12-inch sauté pan (with a lid) over medium-high heat. When it is shimmering, add the onion and cook, stirring, until the edges are golden, about 8 minutes. Stir in the garlic, ginger, and green chili and cook until they become fragrant, about 1 minute. Add the ground meat and cook, breaking it up into small pieces with a spatula, until it browns a bit at the edges, 5 to 7 minutes.

2. Stir in the ground spices and salt and sauté over medium until the spices lose their raw smell, 1 to 2 minutes. Add the sweet potato, tomatoes, and water and stir to blend well. Bring the mixture to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook until the potato and tomato are soft and the meat is cooked through, about 25 minutes. Stir the mixture occasionally to make sure it is cooking evenly.

3. Add the peas and cook another 2 to 3 minutes. If it seems watery at this point, remove the cover to evaporate some of the liquid until the sauce is thick but still moist.

4. To finish: Stir in the lemon juice and cilantro and transfer to a warm bowl. Serve immediately.