I used turkey for this, but you could use any meat you like. If going for lamb or beef extend the cooking time significantly to make sure you get really tender meat. You will need to stir it regularly and possibly top it up with water now and then to make sure it doesn’t stick.
Here’s how I made a turkey version…
Ingredients (made about 8 portions!):
Cooked roast turkey (lots!)
2 large onions roughly chopped
2 fresh red chillies finely chopped
About half of a thumb sized piece of ginger finely chopped
3 cloves of garlic crushed
1 tspn mustard seeds
2tspn ground coriander
2 tspn ground turmeric
1/2 tspn ground ginger
1/4 tspn ground white pepper
1 cup coconut milk
1 carton passata
4 turkey stock ice cubes
Bunch of coriander – stalks finely chopped, leaves kept until the end
Juice of 1 lime
2 tbsp ghee
I started by putting a large heavy pan on a medium heat and added the ghee, followed by the ginger, garlic and chillis.
Let them cook for a few minutes before adding the chopped onions. Cook them on a low-medium heat for around 10 minutes. Don’t let the onions brown, you just want them to soften.
While that’s cooking mix the ground coriander, turmeric, mustards seeds, ground ginger and pepper together in a bowl. Grind together a little then add some of the coconut milk and stir together to create a paste.
Add the mixture to your turkey and mix it all together coating all of the turkey with the fragrant sauce! If you can leave it in there for a little while, great.
Add the remaining coconut milk and chopped coriander stalks to the pan. Mix well and let cook for another 10 minutes.
Then add the turkey mixture to the pan and stir it all together well.
Now add your passata to the bowl the mixture was in and scrape off any stuff left in there, then pour it in to the pan and add the turkey stock cubes.
Leave that to cook for about 15 minutes. As the turkey is cooked it doesn’t need long. Finish it off with lots of chopped coriander and the juice of a lime, plus a sprinkling of salt. Stir up and serve with your favourite side! I had it on a bed of spinach with sweet potato wedges. Thank heaven for turkey at Christmas!