I grew up with this dish (although I've altered the ingredients in this recipe). Traditionally, it's made with ground mutton, but you can use lamb, chicken or turkey (which is what I used here). Whatever meat you use, make sure it's not fat free or super lean; the fat helps produce the richness of the dish. —Rohit Mitter
1 1/4 pounds
leek, chopped coarsely
red onion, chopped finely
cloves garlic, chopped finely
sweet red pepper, sliced
red chili powder
tamarind concentrate paste
1 1/4 teaspoons
salt and pepper
In This Recipe
Heat olive oil in cast iron skillet and cook turkey on medium high until half cooked; approximately 10 minutes. Season turkey with salt and pepper after 5 minutes. Once most of the liquid has been released, set turkey aside and drain some of the liquid from the skillet.
Saute chopped leek and red onion in reserve liquid in same cast iron skillet on medium heat (you can add some more olive oil if vegetables become dry). Add pinch salt and pepper and cook for approximately 5 minutes.
Add cloves, cardamom pods, garlic cloves, thyme, and cumin seeds. Cook for 2 minutes, or until cumin seeds become fragrant.
Return turkey to skillet and combine with spices. Once incorporated, add cumin, turmeric, red chili, and ginger powders and combine. Add chicken stock, reduce heat to medium low, and cover; cook for at least 30 minutes.
Add tamarind concentrate and red pepper (to ensure that the tamarind is fully incorporated, stir continuously for 30 seconds). Cook for an additional 10 minutes, uncovered. The key here is to reduce the liquid - if any - so that the final consistency is not watery (most of the liquid will have to be reduced).
Add fenugreek leaves and cook for 2-3 minutes. Before serving, squeeze lemon on turkey and garnish with chopped cilantro. Serve over rice. Enjoy!!