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Beans with Kuti Mirch

Lightly fried beans with pounded chilli

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

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Pav Bhaji

Bengali fish

Hake in a Bengali Mustard Sauce

Leftover Turkey Makhani

This is the perfect recipe for Boxing Day and beyond when you are wondering what to do with all that leftover turkey.  It requires some patience, but the results will show you that its well worth it. The base is very similar to Butter chicken but lighter because I use cream instead of butter.

Serves: 6-8

Cooking Time: 1 hour

You will need:

  • 500g of leftover turkey meat – shredded into thick strips
  • 4 tbsp freshly prepared garlic and ginger paste (use both in roughly equal quantities)
  • 2 tbsp cooking oil, preferably a light oil without a strong flavour
  • 1 tin of chopped tomatoes
  • 2 tsp chilli powder (adjust this according to the level of heat preferred)
  • 1 tsp cumin powder
  • 1 large pinch garam masala
  • 100 ml fresh single cream
  • Salt

Method:

Heat the oil in a heavy bottomed pan.  Add the garlic-ginger paste and cook this on medium heat for about 15 minutes or until the mix turns a deep golden brown. Keep adding splashes of water if it starts to burn, but continue cooking it until the raw smell of garlic and ginger disappears.  This is an extremely important process because your dish will not taste good if the garlic and ginger are not cooked properly.  Now add the tomatoes and continue to cook these until they change colour and start looking brown (like a dark caramel colour).  Again, this is an important step and must not be cut short.  This will also take at least 15 minutes because the aim is to let the water evaporate and caramelise the tomatoes.  Once you have this brown sauce, add the leftover turkey pieces and stir so that they are evenly coated.  Add the chilli, cumin, garam masala and salt to this mix. Add around 250ml water to the pot, cover and simmer on low heat for a further 2-3 minutes. Stir in the cream just before serving. Serve with rice, bread or chapatis.

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