September 27th, 2016

Leftovers? Check out Bromsgrove cook Anita’s Kesari Turkey and Cranberry Curry

Updated: 5:26 pm, Dec 22, 2015

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



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


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


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.

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