about 1.1 kg (2 1/2 lb) turkey leg meat on the bone
7.5 ml (1 1/2 level tsp) ground cumin
7.5 ml (1 1/2 level tsp) ground coriander
1/2 level tsp (2.5 ml) ground turmeric
1/2 level tsp (2.5 ml) ground ginger salt and freshly ground pepper
300 g (10 fl oz) natural yogurt
2 tbsp (30 ml) lemon juice
8 oz (225 g) onion, skinned and sliced
3 tbsp (60 ml) vegetable oil
45 ml (3 level tbsp) desiccated coconut
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt chicken stock or water
chopped fresh parsley to garnish
7.5 ml (1 1/2 level tsp) ground cumin
7.5 ml (1 1/2 level tsp) ground coriander
1/2 level tsp (2.5 ml) ground turmeric
1/2 level tsp (2.5 ml) ground ginger salt and freshly ground pepper
300 g (10 fl oz) natural yogurt
2 tbsp (30 ml) lemon juice
8 oz (225 g) onion, skinned and sliced
3 tbsp (60 ml) vegetable oil
45 ml (3 level tbsp) desiccated coconut
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt chicken stock or water
chopped fresh parsley to garnish
method
1. Cut the turkey meat off the bone into large fork-sized pieces, discarding the skin; there should be about 900 g (2 lb) meat.
2. In a large bowl, mix the spices with the seasoning, yogurt and lemon juice. Stir well until evenly blended.
3. Fold through the turkey meat until coated with the yogurt mixture. Cover tightly with cling film and refrigerate for several hours.
4. Lightly brown the onion in the hot oil in a medium flameproof casserole. Add the coconut and flour and fry gently, stirring, for about 1 minute.
5. Remove from the heat and stir in the turkey with its marinade and the stock. Return to the heat and bring slowly to the boil, stirring all the time. Cover tightly and cook in the oven at 170°C (325°F) mark 3 for 1 -1 1/2 hours until the turkey is tender.
6. Adjust the seasoning and serve garnished with parsley.
2. In a large bowl, mix the spices with the seasoning, yogurt and lemon juice. Stir well until evenly blended.
3. Fold through the turkey meat until coated with the yogurt mixture. Cover tightly with cling film and refrigerate for several hours.
4. Lightly brown the onion in the hot oil in a medium flameproof casserole. Add the coconut and flour and fry gently, stirring, for about 1 minute.
5. Remove from the heat and stir in the turkey with its marinade and the stock. Return to the heat and bring slowly to the boil, stirring all the time. Cover tightly and cook in the oven at 170°C (325°F) mark 3 for 1 -1 1/2 hours until the turkey is tender.
6. Adjust the seasoning and serve garnished with parsley.
serving amount
serves 6
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