- TurkeyAt Least 1 KilogramI used large turkey wings
- A Blend of Tomato And Pepper Puree5 CupsBlend fresh tomatoes and pepper together. I used about 7 large tomatoes and the rest were a mix of pepper. Type of pepper you use depends on your heat level, if you can't take any kind of heat, use red bell peppers. After blending, put it in a pot and steam until the water dries up and it reduces and thickens. After this, the puree will reduce from its initial 5 cups to to about 2 1/2 cups or generally it will reduce to half its original quantity
- Turkey Stock1/2 to 3/4 Cups
- Onion1 1/2 Medium Pieces
- Fresh Ginger1/4 ThumbsizeAbout 1/4 to 1/2 teaspoon if you mince
- Garlic2 Cloves
- Green Onions2 to 3 PiecesAlso called shallots
- Curry Powder1 Teaspoons
- Thyme1 Teaspoons
- Garlic Powder1 Teaspoons
- Ginger Powder3/4 Teaspoons
- Rosemary1 Teaspoons
- Ground Coriander1/2 Teaspoons
- Paprika1 TeaspoonsOr any ground pepper
- Salt and Seasoning CubesTo Taste
- Vegetable Oil3/4 to 1 Cups
This tomato and pepper based turkey stew makes the perfect pairing for rice, pasta or any meal. This recipe makes a size-able pot that can be eaten multiple times. Store any left overs in the freezer.
You can substitute turkey for chicken or beef.
For beef stew, check out this Fried Beef Stew recipe
Step 1 As mentioned above, blend tomatoes and pepper together. Then put it in a pot and let it steam until most or all the water dries up and your puree has reduced to half its original quantity and thickened. Set aside.
Step 2. Blend the onions, green onions, ginger and garlic together to a smooth paste. Set aside.
Step 3. Rinse the turkey clean, put it in a pot, add a little sliced onions, season with salt (i didn’t use seasoning cubes but you can use), ground coriander, ginger powder and half of the curry powder, thyme, rosemary, garlic powder and paprika. Add about a cup or 1 1/2 cup of water, cover the pot and let the turkey steam for about 10 to 15 minutes. Then remove the turkey from the stock. Set the stock aside.
***After this, you can either bake or fry your turkey until cooked through. I baked mine. To bake, preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit, line a baking dish with aluminium foil, place the turkey wings on it, spoon a little of your stock into the baking dish, and bake the turkey for about 45 minutes to an hour. Set cooked turkey aside.
Step 4. Add oil to a pot, heat up, add in the blended onion, ginger and garlic paste. Let it fry for about 5 minutes.
Step 5. Add in the blended tomato and pepper puree, stir and let it simmer for about 3 minutes then season with salt and seasoning cube and the remaining spices; curry powder, garlic powder, rosemary and paprika.
Step 6. Let the stew cook for about 15 to 20 minutes on medium heat, stirring occasionally in between cook time, then add in the turkey stock, and let the stew cook for another 10 minutes.
Step 7. Add in the cooked turkey, give it a good stir so the turkey is covered with the stew, taste for salt and adjust taste if necessary.
Step 8. Let that cook for an extra 3 to 5 minutes.
Done. Your turkey stew is ready.
PS feel free to drain off any excess oil in your stew if you don’t care for oil.