Preparation

• 1
  Cut the leftover turkey into cubes
• 2
  Heat the oil in a pan. Saute the onion until soft then add garlic.
• 3
  Add the turmeric, ginger, cumin seed, coriander, chili powder and fenugreek. Fry and don’t let the mixture burn.
• 4
  Add the turkey and stir. Add enough water to cover.
• 5
  Tie the cardamoms, cinnamon stick and cloves in a piece of muslin. Add the curry and bring to the boil. Reduce heat and remove cover. Leave for 30 minutes.
• 6
  Add the squeeze of lemon juice and salt to taste.
• 7
  Remove the bundle of spices.
• 8
  Serve with basmati rice and a salad.