| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Food networ, Food7 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Turkey breasts |
| 4 |
T |
Olive oil |
| 1 |
|
Pinches cayenne pepper |
| 6 |
|
Cardamom pods |
| 4 |
|
Black peppercorns |
| 1 |
|
Clove garlic |
| 1 |
T |
Olive oil |
| 1 |
|
Onion |
| 2 |
|
Red chillies |
| 1 |
|
Cm, 1/2 inch fresh |
|
|
root ginger |
| 225 |
g |
Green lentils, 8 oz |
| 900 |
|
Vegetable stock, 1 1/4 |
|
|
pints |
|
|
Salt and freshly ground |
|
|
black pepper |
| 2 |
T |
Sour cream or natural yogurt |
| 2 |
T |
Coriander leaves, optional |
INSTRUCTIONS
Bat out the turkey breasts, unitl approx.5mm thick. Pour over the
olive oil, cayenne pepper, cardamom and black pepper. Set to one side
for 2 hours. Heat the oil in a saucepan and fry the onion until just
softened. Stir in the garam masala and ginger and cook for 1 minute.
Add the lentils and stock, bring to the boil and simmer for 25 minutes
or until the lentils are just cooked. To serve, spoon the warm lentils
onto serving dishes and drizzle with a little sour cream. Top each
with an escalope of turkey and scatter over the coriander leaves is
using. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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