Serves 4
Ingredients
2 turkey breast fillets (1.5kg), skinned and sliced into even pieces
2 garlic cloves, peeled and chopped
1 inch length fresh ginger peeled and chopped
Salt to taste
Juice of 1 lemon
200g thick yoghurt or labneh
100g Philadelphia cream cheese
2 blades mace [powdered]
3 pods green cardamom [powdered]
2 green chillies, seeded for a milder taste and finely chopped
20g fresh rosemary sprigs (only leaves)roughly chopped
30ml double cream
For cumin potatoes
500g Peeled baby new potatoes, boiled
2 tbs refined sunflower oil
1 1/2 tsp cumin seeds
3-4 garlic cloves, peeled and finely chopped
1 inch length fresh ginger, peeled and finely chopped
3-4 green chillies, finely chopped
1 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Fresh coriander chopped
20g butter
1/2 fresh lime
For plum chutney
500g plums stoned and roughly chopped
1 1/2 cup white vinegar
1 cup sugar
2 star anise
5-6 cloves,
1 inch length fresh ginger, peeled and roughly chopped
1 tsp chilli powder
Steps
Slice the turkey breasts into 3 inch slices.
Add a little water and process the ginger and garlic into a smooth paste or pound in a mortar. (You may find it practical to make this paste in larger quantities and store the surplus in a jar with a tight-fitting lid in the refrigerator for subsequent use.)
Rub salt, lemon juice and the ginger and garlic paste into the sliced turkey and set aside.
In a mixing bowl, whisk the yoghurt, cream cheese and double cream with the mace, cardamom, chilli and chopped rosemary. Stir in the turkey and leave to marinate for 2 hours.
Thread the marinated turkey slices on to skewers and place in the tandoor (oven) or on a heated grill in mid-position. Grill for 8 to 10 minutes, turning so that each side is exposed to the heat. If cooking in the oven cook at 200C for 12 to 15 minutes.
Serve with cumin potatoes and plum chutney.
For cumin Potatoes
Heat the oil in a saucepan, put in the cumin seeds and, after a few seconds, add the finely chopped garlic, ginger and green chillies and sauté until they are lightly browned. Follow with the powdered spices.
Toss in the potatoes and sauté for another minute Then stir in the salt, fresh coriander and butter, squeezing in the lime juice.
For plum chutney
Put all the ingredients in a heavy bottomed sauce pan on simmer and keep whisking until the plums are mushy. This will take about 25-30 minutes.
Remove from the heat. Strain the cooked chutney. Cool and serve.
(Courtesy: La Porte Des Indes, The Address Dubai Mall)
