TURKEY ROAST

 TURKEY ROAST

INGREDIENTS 

Turkey Meat - 1 Kg
Shallots - 30
Green Chillies - 4
Peppercorns - 2 Tbsp
Mutton Masala - 2 Tsp 
Garam Masala - 1 Tsp 
Fennel Seeds - 1 Tbsp 
Coriander Seeds - 1 Tbsp 
Dry Red Chillies - 4
Ginger Garlic Paste - 2 Tbsp
Turmeric Powder - 1 Tsp 
Pepper Powder - 2 Tsp 
Grated Coconut - 3/4 cup
Curry Leaves - 3 Sprigs
Coconut Oil - 5 Tbsp 
Salt - To Taste

METHOD

Clean and wash turkey meat
Marinate with all the powder spices salt and 
1 Tbsp of ginger garlic paste
Keep aside for an hour
Thinly slice the shallots and green chillies
Dry roast whole spices and a sprig of curry leaf with coconut 
Once warm powder in a mixer jar
Grind half of the powdered masala with water to a smooth paste
Heat oil in a pressure cooker and add the curry leaves
Add sliced shallots and green chillies 
Sauté until golden and add the remaining ginger garlic paste
Sauté until raw smell is no more
Add the ground paste and sauté for 
5 minutes 
Add the marinated turkey meat and mix well 
Check salt to taste and cover the cooker
Pressure cook until meat is soft and tender 
Wait until the pressure release on its own 
In medium flame cook until 3/4th of the stock dries up
Add the remaining powdered masala 
Increase the flame and stir well for a minute
Remove cooker from stove
Transfer turkey roast to serving bowl
Drizzle a spoon of coconut oil and serve hot 

Notes :
Coconut oil gives a better taste
Adjust spices to suit your palate

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