Lemon-saffron turkey curry

Ingredients for 3 servings:

• 300 g turkey breast fillet(s)
• 3 tbsp linseed oil
• 1 tbsp turmeric
• 6 cardamom pods
• 1 large onion(s), red
• 1 large onion(s), white
• 1 tsp, heaped saffron threads
• 1 tbsp, heaped peppercorns, pink
• 1 lemon(s), unsprayed
• 2 bell peppers
• 2 chili peppers, fresh
• 2 carrots
• 4 garlic cloves
• 1 zucchini
• 1 small piece(s) of ginger
• 2 waxy potatoes
• 1 sweet potato(s)
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Indian

Cut the turkey fillets into finger-thick cubes. Break open the cardamom pods and grind them freshly in a mortar and pestle. Place the skins in a small pot of boiling water. Cut the bell peppers into small strips. Dice the onions. Add the skins and scraps to the pot of water as well. Peel and dice the zucchini, carrots, potatoes, and sweet potato. Return the skins to the boiling water. Remove the seeds from the chilies and finely chop the chilies. Chop the ginger and garlic cloves into small pieces. Add the skins and scraps to the boiling water. Quarter the lemon and remove the seeds. Pour the oil into a large, non-stick pot. When the oil is hot, add the cardamom, followed shortly by the turmeric. Gradually add the turkey pieces, making sure the oil doesn’t cool down (not too much at once!). Fry everything until the meat pieces are lightly browned. Add the onions and salt, then sauté until translucent. Add the lemon quarters and simmer for a few minutes with the lid closed. Now add the carrots, sweet potatoes, potatoes, bell pepper pieces, ginger, and chili. Simmer for another 5 minutes, stirring frequently. Deglaze the curry with the stock made from the vegetable skins. Add the saffron and pink peppercorns. Continue simmering until the potatoes are tender. Now add the zucchini and garlic. Season to taste with saffron and salt. Serve with a fruity wine and baguette.