Do you have a lot of left over meat? Don’t know what to do with it? Whether you had turkey, chicken, pheasant, partridge, anything at all, this delicious unconventional festive dinner will warm up your winter evening. This tagine makes a great boxing day dinner because you can leave it on all day, giving you plenty of time to entertain family and friends. The slow cooking process also makes the meat wonderfully tender.
- 1 tsp. turmeric
- 1 tsp. cumin
- 1/2 tsp. paprika
- Salt & pepper
- 2 Tbsp. coconut oil
- 3 onions
- 1 knob fresh ginger
- 1/4 scotch bonnet chilli
- 1 cup stock + 2 cups of water
- Turkey left overs (enough for 4 people)
- 1/4 pumpkin (squash or sweet potato)
- 2 aubergines (or courgettes)
- 1/2 lemon
- Additional extras: olives, sundried tomatoes.
- Add your spices (turmeric, cumin, paprika, salt & pepper to a pan on medium heat.
- Allow them to sweat for a few minutes to release the flavours.
- Whilst that is happening chop your onions into thin slices, when the spices are done and smelling fantastic, add your coconut oil and onions, cover and leave to cook for 10 minutes stirring occasionally.
- Finely chop your chilli and ginger, then add to the pan along with your stock and water.
- Transfer the contents of your pan to a casserole dish.
- Peel and chop your pumpkin (or alternative) into 1.5cm cubes, chop your aubergine into 1.5cm discs and tear your turkey from the carcass (keeping the chucks as large as possible).
- Add your; pumpkin, aubergine, turkey meat and lemon to the casserole dish and leave to cook for the rest of the day or for at least 6 hours (the longer you leave it the more tender and flaky the turkey will become).
- Garnish with fresh coriander and serve with quinoa, bulgar wheat or brown rice.
- A few hours before you plan on serving your tagine, have a quick taste and see if it needs any adjusting.