Spiced Turkey Stew
By Sharon Hedge of Grimsby
Serves: 4
Ingredients
50g butter
1 large onion very finely chopped
1tbsp ground coriander.
1tsp ground cardamom
1tsp crushed fennel seeds
400g can chopped tomatoes
1tsp salt
1tsp sugar
2tbsp cranberry sauce
150ml water
450g British turkey diced breast/leftovers
Method
Heat the oil in flameproof casserole and sauté the onion over a gentle heat until softened. Add the coriander, cardamom and fennel seeds and fry for 1 minute.
Add the tomatoes and their juice, salt, sugar, cranberry sauce, water and turkey and bring to the boil. Cover the pan and cook in a preheated 180°C/350°F/Gas 4 oven for 45 minutes-1 hour, stirring once.
Serve with mash, minted new potatoes or rice and vegetables of your choice.