Turkey leg in spicy sauce

Ingredients for 4 servings:

• 2 small turkey legs, ready to cook
• Sea salt
• pepper
• 4 tbsp oil (olive oil)
• 2 onions
• 1 clove(s) garlic
• 125 ml meat broth
• 375 ml beer, light
• 2 carnations
• ½ stalk(s) cinnamon
• 1 pinch of cayenne pepper
• 2 tbsp tomato paste
• 50 g raisins, unsulfured
• 1 apple
• 1 tsp potato flour/cornstarch

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Rinse and dry the turkey legs, then rub with salt and pepper. Heat the oil and brown the legs on both sides. Finally, brown the finely diced onions and garlic. Pour in hot meat broth and 125 ml of beer. Add the cloves, cayenne pepper, and tomato paste. Bring to a boil, cover, and simmer over low heat for 1 hour. Wash the raisins and add them with the remaining beer after 30 minutes. Add the grated apple for the last 10 minutes. If the sauce isn’t thick enough, thicken it with cornstarch. Season to taste with salt and cayenne pepper. Serve with rice. Since the turkey legs are often very large, I prepare everything in a pressure cooker. I add all the ingredients except for a small amount of beer and the cornstarch, including the turkey legs, sometimes seared, sometimes not. I leave it under pressure for 30-40 minutes. After that, the tendons and bones can be easily removed. I then heat the sauce again and season with beer and spices.