INSPIRATIONAL Bromsgrove speaker, culinary expert and research scientist, Dr Anita Sharma-James has been at the helm of the Spice Trade Indian cookery school since 2007. Here she gives an ethnic spin to the traditional English Christmas dinner.
Kesari Turkey and Cranberry Curry
INGREDIENTS (SERVES FOUR)
Marinade:
400g boneless turkey morsels
125ml natural yoghurt
3 cloves garlic (crushed)
3cm cube of fresh ginger (finely grated)
1 tsp garam masala
Juice of half a fresh lemon
Sauce:
1tbsp ghee/sunflower/mild olive oil
2 cloves
2 green cardamoms
1 stick cinnamon
I onion peeled and finely chopped
6 saffron threads
50g unsalted ground cashew nuts or ground almonds
50g fresh/frozen cranberries
1-2 chillies finely chopped
half teaspoon ground turmeric
150ml double cream
salt to taste
METHOD:
Combine the marinade ingredients in a bowl. Add the turkey pieces, coating the turkey-cover, and then set aside for 15-30 minutes.
Heat the ghee in a pan and sauté the cardamoms, cinnamon, cloves for one minute.
Add the onions and cook until they are soft and begin to brown.
Now add the ground turmeric and chopped chilli and stir for 30 minutes.
Add the marinaded turkey pieces and simmer gently five-10 minutes.
Add a little more yoghurt or water if required and then stir in the ground nuts and double cream.
Continue to cook until the turkey is tender.
Garnish with coriander leaves/spring onions and serve.
Go to: www.anitasharmajames.co.uk or email: [email protected] for more information about this fabulous Christmas recipe or to get involved with upcoming Indian cookery events.
