Turkey Keema Matar (Spiced Ground Turkey with Peas)

In a heavy-bottomed pan or karahi, heat the olive oil over medium-high heat. Add aromatics (ginger, garlic, finely diced onion - quantities to taste).

Add the ground turkey and cook, using a wooden spoon to break it into small crumbles, until the meat is browned and juices have evaporated, about 8-10 minutes.

Stir in the tomato paste, garam masala, turmeric, and a pinch of chili powder. Bloom the spices for 1 minute until fragrant and the oil begins to separate from the paste.

Fold in the fresh spinach and allow it to wilt down completely into the meat mixture.

Add the frozen peas and a splash of water to loosen, simmering for 3-5 minutes until the peas are tender and the sauce is thick and glossy.

Serve over a generous bed of fluffy white rice. Garnish with a fresh wedge of lemon and a pinch of flaky salt to brighten the deep, earthy spices.