Turkey Curry

Method
Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

1. Take the peeled onion, ginger and garlic, and either grate them finely, or blitz all together in a food processor or blender. Set aside.
2. Heat the ghee or oil in a large frying pan over medium-high heat. Add the cloves, cinnamon and cardamom pods and fry for about half a minute.
3. To the spices, add the onion/garlic/ginger mixture, and cook over med-high heat for 5 to 10 minutes, stirring often. Allow the liquid to evaporate from the mixture, and for it to take just a bit of colour.
4. Then add the ground cumin, coriander, chilli powder and turmeric, and cook for half a minute. Pour in the passata and cook over a medium-high heat for about 10 minutes, until much of the liquid in the pan has evaporated. Add salt to taste.
5. Add the turkey, garam masala and water just to cover (about 200ml). Bring to the boil and then simmer partially covered on low heat until the turkey is cooked through, about 15 minutes. Uncover for the last 5 minutes so that some of the excess liquid can evaporate. Garnish with chopped coriander just before serving.

Tips

You can use fresh or tinned tomatoes instead of passata; just puree them first.