| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 4 |
|
Turkey breasts |
| 4 |
tb |
Olive oil |
| 1 |
|
Pinches cayenne pepper |
| 6 |
|
Cardamom pods |
| 4 |
|
Black peppercorns |
| 1 |
|
Clove garlic |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion |
| 2 |
|
Red chillies |
| 1 |
|
Cm; (1/2 inch) fresh |
|
|
; root ginger |
| 225 |
g |
Green lentils; (8 oz) |
| 900 |
ml |
Vegetable stock; (1 1/4 pints) |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Sour cream or natural yogurt |
| 2 |
tb |
Coriander leaves; (optional) |
INSTRUCTIONS
FOR THE GINGERED LENTILS
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.
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