Lunch · Indian · 10 min
Kashmiri-Style Braised Turkey with Fennel and Ginger
- Calories
- 608
- Protein
- 65g
- Carbs
- 45g
- Fat
- 21g
Ingredients
- 283.6 g Turkey, Ground, raw
- 119.8 g Rice, white, long-grain, cooked
- 85.6 g Spinach, raw
- 29.9 g Sweet potato, cooked, cubed
Method
- 01In a heavy-bottomed pan, brown the ground turkey over medium-high heat until deeply caramelized.
- 02Lower 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.
- 03Add a splash of water to deglaze the pan and create a light sauce.
- 04Fold in the cubed sweet potato and simmer until tender and glazed by the spice mixture.
- 05Stir in the fresh spinach at the very end, tossing just until wilted and vibrant green.
- 06Serve the braised turkey alongside the steamed white rice.
- 07The sweetness of the potato balances the aromatic, warming spices of the Kashmir region.
- 08Garnish with a fresh cilantro sprig if desired.
Cook it with the whole plan around it
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