Turkey curry

Ingredients

2tbsp ghee/clarified butter2tbsp vegetable oil
6 cloves2x 2.5cm /1inch

cassia bark or cinnamon sticks

4 cardamom pods lightly bruised

2tsp roasted cumin seeds

2onions finely chopped

½ tsp ground turmeric

3cm fresh ginger finely grated

2 cloves crushed/ finely chopped garlic

2 green chillies finely chopped

1tsp chilli powdersalt to taste

1tsp ground black pepper

1 tbsp tomato puree dissolved in 2 tbsp water300ml

sieved tomato (passata/creamed tomatoes)

1tsp sugar50ml water

400g or more leftover turkey cut into bite size pieces

4tbsp lightly whisked yoghurt

1tsp garam masala

2tbsp chopped coriander leaves

Juice of ½ a lime or lemon

1tbsp toasted flaked almonds
method

1. Heat the ghee and oil in a wide saucepan until hot. Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
2. Fry for a few seconds until they start to sizzle then add the onions along with the turmeric. Fry the onions to a pale golden brown. Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan, add a splash of water to bring the mixture together.
3. Now add the tomato puree, the creamed tomatoes sugar and 50ml water. Stir and simmer for 3-4 minutes.
4. Add the turkey pieces, stir and coat them well into the sauce. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5 minutes. Squeeze in the lemon or lime juice. Remove to a serving bowl and garnish with the toasted almonds.