Green-spiced turkey breast with moong kedgeree

PT1H30M

Share recipe

Ingredients

Metric

Imperial

Turkey

For the marinade

Kedgeree

1
To start the dish, rub the ginger and garlic pastes and salt into the sliced breast and set aside for 20 minutes
2
Meanwhile, use a mortar and pestle or spice grinder to grind all of the ingredients for the marinade into a smooth paste. Coat the turkey breasts in the marinade and set aside for another 20 minutes
3
For the kedgeree, wash the yellow moong lentils, place them in a pan with the water and turmeric and bring to the boil. Simmer for 20 - 30 minutes until the lentils are tender and most of the water has evaporated. Remove from heat and set aside
4
Heat three quarters of the ghee or clarified butter in a saucepan and add the cumin seeds and garlic, stirring until golden. Add the onions and sauté until they begin to colour. Add the ginger and green chilli and cook for an additional minute
5
Stir in the moong lentils and salt, then fold in the boiled rice. Add the tomatoes and coriander and stir over a low heat for 3 - 4 minutes. Finish with some lemon juice and the remaining ghee, remove from the heat and keep warm
6
Preheat the oven to 200°C/gas mark 6
7
Cook the turkey breasts in the oven for 10 - 12 minutes until cooked but still moist inside. Serve hot with the kedgeree and some steamed spinach or seasonal greens
Share recipe