Fruited Kashmir Turkey Curry Recipe at MyDish

Fruited Kashmir Turkey Curry

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Method

  • Place the turkey mince(or chicken)in a glass or enamel dish. Stir in the yoghurt, curry powder, crushed garlic and salt. Cover with cling film and leave to marinade for about an hour.

  • Heat the butter in a heavy pan, add the almonds and fry gently until just golden. Lift out on to a plate and repeat with the raisins and apricots.

  • Add the onions to the rest of the butter and fry gently until pale gold. Stir in the drained turkey or chicken) mince mixture (reserve the liquid) and continue to fry for about 5 mins.

  • Replace the almonds, raisins and apricots, pour in all the remaining left over yoghurt mixture with the lime juice and zest. Bring to the boil, stirring.

  • Cover and simmer gently for about 30 mins, stirring occasionally. Serve with rice and a wedge of lime or as part of a curry buffet.

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    Ingredients

    • 1.3 kg Turkey mince
    • 250ml Natural Yoghurt
    • 2-4 level tbsps Mild Curry Powder
    • 2 Garlic cloves. crushed
    • 2 level tsps salt
    • 110g Unsalted butter
    • 55g Flaked almonds
    • 110g Seedless raisins
    • 85g Dried Apricots
    • 350g Onions. chopped
    • 1 lime (zested and juiced)

    By Views 1907  Added Fri Nov 27 2009


    One of the oldies typed on an old fashioned typewiter. I made it as part of a curry buffet for my husband's 50th a couple of weeks ago, it was very easy and very popular!

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