Turkey with peas
300 g of turkey fillet
3-4 tablespoons olive oil
Salt and pepper to taste
½ teaspoon ground fenugreek and asafoetida
1 pinch of mild ground chilli
½ teaspoon ground coriander and ginger
1-2 tablespoons of yakitori sauce (of Kikkoman)
350 g frozen peas
3 sprigs fresh chives
1 clove of garlic
Salt and pepper
1 tablespoon butter or ghee
1 teaspoon of fenugreek
Rinse, dry and finely chop the turkey fillet. Heat the olive oil in a saucepan. Sauté the meat a few seconds, stirring constantly. Then cover the pan. Simmer over medium heat until the meat turns white. Normally, some liquid will come out, which should be enough for the cooking time. I did not add any.
About 5 minutes later, season the dish with all the spices. Simmer gently. The last 10 minutes of a total of 20-25 minutes, add the yakitori. When the sauce thickens and the meat is tender, turn off the heat.
Meanwhile, boil the peas and all the spices of the second group of ingredients in a large volume of water. Allow 20 minutes of cooking. Then drain the water and tip in a knob of normal or clarified butter. Mix with a hand blender until you get a smooth and thick mash. Reserve 1-2 tablespoons of peas for presentation.
Serve the dish by pressing down a portion of meat into a metal ring of 9 cm, then some mashed peas. Garnish to taste.