Recipe Inspiration

Ingredients...

200g roughly chopped onion

12g peeled garlic cloves

Seeds from 12 cardamom pods

100g ground almonds

2g cayenne pepper

60g Essential Cuisine Spicy Persian Style Seasoning

1200g diced turkey breast

100ml clarified butter

200g finely sliced onion

32g Essential Cuisine Turkey Stock Mix

400ml water

4 bay leaves

300g natural, full fat yoghurt

300ml double cream

Good twist of freshly ground pepper

Sea salt, season to your taste

10g chopped fresh coriander

100g toasted flaked almonds

Method...

1. Pre-heat your oven to 180˚c.
   
   
2. Place the onion, garlic, cardamom seeds, ground almonds and cayenne pepper into a blender and blend to a puree, put into a large bowl.
   
   
3. Stir in the Essential Cuisine Persian Style Seasoning.
   
   
4. Mix the diced turkey into the marinade and leave to infuse for at least 1 hour, or overnight if possible.
   
   
5. Heat the clarified butter in a suitable frying pan, gently fry the sliced onion until soft but with not too much colour.
   
   
6. Add the turkey in the marinade and cook for a few minutes.
   
   
7. Stir in the Essential Cuisine Turkey Stock Mix, water and bay leaves, bring to the simmer.
   
   
8. Transfer to an ovenproof casserole dish, cover and bake in the oven for 30 minutes.
   
   
9. Remove the casserole from the oven, stir in the yoghurt, cream and season to your taste with sea salt and freshly ground pepper.
   
   
10. Cover and return to the oven for a further 20 minutes at 150˚c or until the meat is tender, if the meat is sticking add a little more water.
    
    
11. Your Turkey Persian Style Korma is now ready to serve, sprinkle with the chopped coriander and flaked almonds.