- 2 tsp olive oil
- 1 large onion very finely chopped
- 1tbsp ground coriander.
- 1tsp ground cardamom
- 1tsp crushed fennel seeds
- 400g can chopped tomatoes
- 1tsp salt
- 1tsp sugar
- 2tbsp cranberry sauce
- 150ml water
- 450g British turkey diced breast/leftovers
Heat the oil in flameproof casserole and sauté the onion over a gentle heat until softened. Add the coriander, cardamom and fennel seeds and fry for 1 minute.
Add the tomatoes and their juice, salt, sugar, cranberry sauce, water and turkey and bring to the boil.
Cover the pan and cook in a preheated 180°C/350°F/Gas 4 oven for 45 minutes-1 hour, stirring once.
Serve with mash, minted new potatoes or rice and vegetables of your choice.