Monica Bhide, in her cookbook Modern Spice, provides recipes that bring the flavors of India into the modern kitchen. Her recipe for an Indian-style chili is the basis for this stew. If tomatoes are a problem for you, just leave them out and add a cup or so of water to make the stew a bit more soupy. If you don’t want to bother with parboiling the potatoes, substitute a can of drained hominy. Improvise!
2 cups cubed waxy potato, parboiled for 5-10 minutes until almost tender
2 tablespoons garlic oil
2 shallots sliced in half lengthwise
1 cinnamon stick
3 quarter inch thick slices of fresh ginger
1 can fire-roasted tomatoes or 1 cup homemade
1 and 1/2 lbs ground turkey
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 cup chopped green onion tops.
Heat the oil in a large saucepan, add the shallots, cinnamon stick, and ginger slices. Fry over medium heat until the shallots are slightly browned and softened. Remove the shallots and add the turkey. Cook until thoroughly browned and no pink spots are left. Add the tomatoes, the potatoes, and the spices. If the stew is too thick for you liking, add a half cup or so of water. Simmer the stew for 15 minutes, taste for seasoning and add salt and pepper as needed. Remove the ginger slices and the cinnamon stick and add the green onion tops before serving.