One of my go to recipes for turkey. I like it with rice best, but potatoes would be good too.
- 1 kg turkey breast – diced
- 2 large carrots – diced
- 250 g mushrooms – sliced or cut into 4 pieces if they are small button mushrooms.
- 2 large onions – chopped
- 3 large garlic cloves – crushed
- 1/4 cup single or double cream
- Oil for frying
- Herbs and spices: ground black pepper, chilli, ground ginger, salt, ground caraway, ground coriander, lemon juice, turmeric, thyme
- Sprinkle the turkey with 1 tsp of ground black peeper and 1 tsp of salt. Mix so that spices cover the meat. Set aside. This can be done some time ahead before cooking, even a night before but then the meat should be kept in the fridge.
- Prepare vegetables. In a frying pan heat up 1 tbsp of oil and fry mushrooms until they loose their water, you may want to fry them a little longer, until they are golden. Remove mushrooms with a slotted spoon and set aside. Add in onions for sweating. Add some more oil if necessary.
- Put a kettle on to boil some water.
- In a casserole dish heat up 1-2 tbsp of cooking oil and fry the meat until it turns golden here and there. Sprinkle with 1/2 tsp of basil.
- Pour in enough boiling water to almost cover up coloured meat. Add 1 tsp of turmeric.
- Add diced carrots, fried mushrooms and onions. Sprinkle with 1 tsp of ground caraway.
- Add crushed garlic, 1 tsp of ground ginger, 1 tsp of ground coriander and chilli to taste.
- Mix in 1 tsp of salt, or to taste. Cook for about 20-30 minutes, until vegetables are cooked. Adjust salt if necessary.
- Add 2 tsp of balsamic vinegar or lemon juice.
- Sprinkle with a pinch of dried thyme.
- Pour in the cream. If the sauce is too watery thicken with 1-2 tsp of potato/corn starch mixed with 1/2 cup of cold water.
- Finish of with a pinch of ground black pepper. Bring to a gentle boil and turn the heat off.