October 7, 2014

Turkey Dhansak


I found this recipe from British Turkey.com and I’m keen to try it, I haven’t had a decent Dhansak since I left the UK, hot sweet and sour delicious. You can also find British Turkey HERE on Facebook.

Turkey Dhansak guest posts  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

    • 2 tbsp sunflower oil
    • 2 onions, peeled and diced
    • 2 finely chopped red chillies / 2 tsp hot chilli powder (or to taste)
    • 5-6 garlic cloves, peeled and crushed
    • 1 tbsp finely chopped fresh ginger / 1 tsp ground ginger
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 1 tsp ground turmeric
    • 1 tsp ground cinnamon
    • 600g diced turkey thigh
    • 400g can chopped tomatoes
    • 2 tbsp tomato purée
    • 500ml hot chicken stock
    • 200g red lentils, rinsed very well
    • 1 tbsp brown sugar
    • 1 tsp salt (or to taste)
    • To serve:
    • Basmati rice or naan
    • Fresh coriander to garnish (optional)

Heat the oil in a large saucepan and fry the onions for around 5-6 minutes until soft.

Add the chilli, garlic, ginger and ground spices. Fry for another minute until fragrant.

Add the turkey thigh and stir fry until the turkey has browned all over.

Add the chopped tomatoes, tomato puree, stock, lentils, salt and sugar. Give everything a good stir and bring to the boil. Taste to check seasoning, and add more chilli, salt or sugar to taste if necessary.

Reduce the heat and simmer gently, with a lid on the pan, for around 45 minutes stirring occasionally to avoid the dhansak catching at the bottom. The lentils will soak up the liquid and become thick and dark orange.

Serve the turkey dhansak with basmati rice or naan bread topped with fresh coriander if desired.

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