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If you guessed whether I have prepared this typical Ladakhi preparation (with a twist, as the original recipe calls for chicken) as to use the remains of the Thanksgiving turkey… you are right. I froze some of the leftover of my 15 pounder as I was growing sick of turkey sandwich, turkey pies etc. This is an adaptation of a recipe that can be found on Tasting India by Christine Manfield.

  • 2 red onions, roughly chopped
  • 5 cloves garlic
  • 1/2 Tbsp ground ginger
  • 2 whole red chillies
  • 3 Tbsp tomatoes puree
  • 1 tsp chilli powder
  • 2 Tbsp vegetable oil
  • 600 gr turkey leftover, chopped and/or sliced into strips
  • 2 Tbsp chopped cilantro leaves

Put the onion, garlic, ginger, chillies, tomato and chilli powder into a food processor and blend until smooth.

Transfer into a frying pan and fry over a medium heat for 30 minutes until softened and sauce-like, adding a little water if it appears too dry.

Add the turkey and stir into the sauce until well coated. Cook for three minutes, then season with the salt and remove from the heat. Stir through the fresh coriander and serve hot with steamed rice.