Kashmiri-Style Braised Turkey with Fennel and Ginger

In a heavy-bottomed pan, brown the ground turkey over medium-high heat until deeply caramelized.

Lower the heat and stir in ground fennel, dried ginger powder, and a pinch of asafoetida, allowing the spices to bloom in the rendered fat until fragrant.

Add a splash of water to deglaze the pan and create a light sauce.

Fold in the cubed sweet potato and simmer until tender and glazed by the spice mixture.

Stir in the fresh spinach at the very end, tossing just until wilted and vibrant green.

Serve the braised turkey alongside the steamed white rice.

The sweetness of the potato balances the aromatic, warming spices of the Kashmir region.

Garnish with a fresh cilantro sprig if desired.