This stew is much meatier than other stews even with my small handful of spinach and cherry tomatoes. It has turkey breasts and sausages (you can use any sausage of your choice). However, I chose to use turkey.
For me it is the gravy in this stew that is the star. It a range of spices including aniseed, cumin and chipotle to name a few.
Prep: 25 mins
Cooking time: 1 hour
Serves: 6
Ingredients
-Turkey Breast (cubed)
-Turkey sausage
-Jalapeño chilli peppers
-1/2 Tsp chipotle chilli flakes
-3 tsp garlic paste
-Chopped Onion -1 Tin chopped tomatoes
-A handful of spinach leaves
-1/2 coriander
-120ml sour cream
-100 vegetable/chicken stock
-1/2 tsp ground cinnamon
-1/2 tsp paprika
-1/2 tsp fennel seeds
-1/2 tsp oregano
-Pinto beans
-1/2 tsp chilli powder
-2 Tbsp plain flour
-salt and pepper
Instructions
Wash and chop the jalapeño peppers.
Add the oil, garlic, jalapeño peppers, chipotle chilli flakes, cinnamon, paprika, cumin, oregano, coriander, fennel, chilli powder to the blender and create a paste.
Fry the onion and garlic with turkey breast until browned
Fry the turkey sausage until cooked.
Add the spice mixture and chopped tomatoes to a large saucepan.
Add plain flour to the mixture.
Add vegetable stock.
Add the turkey sausage and turkey breasts.
Cook for 30 minutes and serve with chilli peppers and sour cream on the side of a dish.