Optional: ½ tsp of each freshly ground black pepper and red chili flakes
In a pan on medium heat, dry roast the dried red chilies, coriander, cumin, fennel, peppercorns and fenugreek seeds until aromatic. Toss in the garlic cloves, ginger, and shallots and roast for two minutes, stirring constantly to prevent burning. Let it cool slightly.
Blend the pan-roasted ingredients and green chili to make a fine paste. Add a little bit of water to help blend if needed.
Add the turkey, water, salt (about 1 tbsp), turmeric and half of the spice blend mixture in a large stock pot. Bring the contents of the pot to a boil and then cover. Let the stock boil on medium heat for about an hour, stirring occasionally. Once done, the meat should be tender and any meat on the bones should be falling off the bones.
Add the rest of the spice mixture, chopped tomatoes, coriander leaves, mint leaves, and curry leaves. Boil for an additional half hour.
Add the freshly ground black pepper and red chili flakes. Taste and add additional salt if necessary. Garnish with fresh coriander leaves and serve warm.
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