Here is a classic Indian-inspired dish of turkey marinated in tandoori sauce that's fried and served on a bed of brown lentils. As the meat can be marinated the night before (or the same morning) this only takes 30–35 minutes to prepare and makes a great family supper.
Go to the printable version of the recipe
3 tbsp extra-virgin olive oil
2 tbsp tandoori paste (or 1 batch of this site's home-made tandoori paste)
4 turkey cutlets (about 675g [1 1/2 oz]) each
3cm (1 in) piece of ginger (peeled and sliced)
3 garlic cloves, crushed
2 tbsp tomato purée
2 tbsp Garam Masala
400g (15 oz) tin of cooked brown lentils, washed and drained
150g (5 oz) baby kale
1 buch fresh coriander (cilantro) leaves
Combine the ginger and garlic in a small food processor and pulst to a paste.
Place a large heavy-based pan over medium heat, add 1 tbsp olive oil then scrape in the ginger and garlic paste. Cook for about 1 minute, or until the paste sizzles then stir in the tomato purée and the Garam masala. Stir to combine and cook for 1 minute.
At this point stir in the lentils and 250ml (1 cup) water. Season to taste with sea salt then bring to a simmer and cook until thickened (about 7 minutes). Stir in the kale and 3/4 of the coriander leaves. Cook for about 2 minutes, or until the kale begins to wilt. Reduce the heat to low and keep warm.
Place a heavy-based frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Remove the turkey cutlets from their marinade, allowing any excess to drain away. Add the turkey to the hot oil and cook for about 3 minutes per side, or until the meat is just cooked through.
Divide the lentil mix between four warmed plates. Sit the turkey on top. Top with a dollop of the remaining yoghurt, sprinkle over some of the remaining coriander leaves and serve immediately.
This recipe can easily be adapted use leftover Thanksgiving of Christmas turkey. Simply cut the meat into thick cutlets then marinate and cook as above. However, as the meat is already cooked it should be fried until the outside is only just crispy and the meat is just heated through.
Go to the printable version of the recipe
Tandoori Turkey Cutlets with Lentils
Ingredients:
125ml (1/2 cup) plain Greek yoghurt3 tbsp extra-virgin olive oil
2 tbsp tandoori paste (or 1 batch of this site's home-made tandoori paste)
4 turkey cutlets (about 675g [1 1/2 oz]) each
3cm (1 in) piece of ginger (peeled and sliced)
3 garlic cloves, crushed
2 tbsp tomato purée
2 tbsp Garam Masala
400g (15 oz) tin of cooked brown lentils, washed and drained
150g (5 oz) baby kale
1 buch fresh coriander (cilantro) leaves
Method:
Mix together half the yoghurt and 1 tbsp olive oil with the tandoori paste in a bowl. Scrape into a large plastic bag, add the turkey, seal and shake to coat. Set aside to marinate in the refrigerator for at least 40 minutes (it can be left over night).Combine the ginger and garlic in a small food processor and pulst to a paste.
Place a large heavy-based pan over medium heat, add 1 tbsp olive oil then scrape in the ginger and garlic paste. Cook for about 1 minute, or until the paste sizzles then stir in the tomato purée and the Garam masala. Stir to combine and cook for 1 minute.
At this point stir in the lentils and 250ml (1 cup) water. Season to taste with sea salt then bring to a simmer and cook until thickened (about 7 minutes). Stir in the kale and 3/4 of the coriander leaves. Cook for about 2 minutes, or until the kale begins to wilt. Reduce the heat to low and keep warm.
Place a heavy-based frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Remove the turkey cutlets from their marinade, allowing any excess to drain away. Add the turkey to the hot oil and cook for about 3 minutes per side, or until the meat is just cooked through.
Divide the lentil mix between four warmed plates. Sit the turkey on top. Top with a dollop of the remaining yoghurt, sprinkle over some of the remaining coriander leaves and serve immediately.
Printable version of the Recipe
fusion, meat, duck, frying, sauce
Turkey
Fusion
Tandoori Turkey Cutlets with Lentils
https://fabulousfusionfood.blogspot.com/2019/05/tandoori-turkey-cutlets-with-lentils.html
Tandoori Turkey Cutlets with Lentils. This is a modern Fusion recipe for dish of turkey cutlets marinated in tandoori sauce before being fried and served on a bed of brown lentils.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPzzLq6_UPd-lbV4yTQHyfc87AEbBuYOKGJ2ElTN1In-8VT6O4F6Ntw4erGxeUU8aGSESJhgIC6L8Wn4cN5z3vxfeueiZjHIO7MHMCY3efHUZJGWgYtSm8kzOVgYZ7dTkZPJ2Fk-VvfQ/s1600/tandoori-turkey-cutlets-lentils.png
2019-05-04
Yield: 4
Tandoori Turkey Cutlets with Lentils
Tandoori Turkey Cutlets with Lentils. This is a modern Fusion recipe for dish of turkey cutlets marinated in tandoori sauce before being fried and served on a bed of brown lentils.
prep time: 10 mins
cook time: 35 mins
total time: 45 mins
Ingredients:
- 125ml (1/2 cup) plain Greek yoghurt
- 3 tbsp extra-virgin olive oil
- 2 tbsp tandoori paste (or 1 batch of this site's home-made tandoori paste)
- 4 turkey cutlets (about 675g [1 1/2 oz]) each
- 3cm (1 in) piece of ginger (peeled and sliced)
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 2 tbsp Garam Masala
- 400g (15 oz) tin of cooked brown lentils, washed and drained
- 150g (5 oz) baby kale
- 1 bunch fresh coriander (cilantro) leaves
Method:
- Mix together half the yoghurt and 1 tbsp olive oil with the tandoori paste in a bowl. Scrape into a large plastic bag, add the turkey, seal and shake to coat. Set aside to marinate in the refrigerator for at least 40 minutes (it can be left over night).
- Combine the ginger and garlic in a small food processor and pulst to a paste.
- Place a large heavy-based pan over medium heat, add 1 tbsp olive oil then scrape in the ginger and garlic paste. Cook for about 1 minute, or until the paste sizzles then stir in the tomato purée and the Garam masala. Stir to combine and cook for 1 minute.
- At this point stir in the lentils and 250ml (1 cup) water. Season to taste with sea salt then bring to a simmer and cook until thickened (about 7 minutes). Stir in the kale and 3/4 of the coriander leaves. Cook for about 2 minutes, or until the kale begins to wilt. Reduce the heat to low and keep warm.
- Place a heavy-based frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Remove the turkey cutlets from their marinade, allowing any excess to drain away. Add the turkey to the hot oil and cook for about 3 minutes per side, or until the meat is just cooked through.
- Divide the lentil mix between four warmed plates. Sit the turkey on top. Top with a dollop of the remaining yoghurt, sprinkle over some of the remaining coriander leaves and serve immediately.
© Dyfed Lloyd Evans
This recipe can easily be adapted use leftover Thanksgiving of Christmas turkey. Simply cut the meat into thick cutlets then marinate and cook as above. However, as the meat is already cooked it should be fried until the outside is only just crispy and the meat is just heated through.
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