Wednesday, June 18, 2008

Pumpkin Turkey Stew

Pumpkin Turkey Stew
serves 6

2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger
700g/11/2lb skinless turkey thigh fillet,
cut into 4cm/11/2in cubes
400g/14oz canned chopped
plum tomatoes
200g/7oz pumpkin purée
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh
coriander leaves

• Heat 1 tablespoon of the oil in a large flameproof casserole dish over a medium heat. Sweat the onions for 3 minutes until softened. Add the ginger and cook for a further 2 minutes. Transfer to a bowl.
• Heat the remaining oil in the casserole dish. Brown the turkey in batches, allowing 3–4 minutes per batch. Return the onions and ginger to the casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and 225ml/8fl oz water. Bring to the boil.
• Reduce the heat to low and simmer, part-covered, for 40 minutes, until the turkey is tender. Stir occasionally. Add the coriander and cook for a further 2 minutes, then serve hot.

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