Mamado curry turkey
- Preparation: 3 hrs
- Cooking: 2 hrs
- Portions: 8
1 turkey approx 3.5 kg
2 carrots cut into pieces
2 celery cut into pieces
2 onions cut into quarters
2 bay leaves
1 tsp of savory
1 tsp of salt
10 tsp of flour
½ cup of butter
4½ cups of turkey broth
½ cup of sherry
¼ tsp of saffron
1 tsp of curry powder or paste
1 minced garlic clove (optional)
1 tsp of olive oil
100 g (3.5 oz) of oyster mushrooms, thinly sliced
150 g (5.5 oz) of shimeji mushrooms (discard its common base)
150 g (5.5 oz) of button mushrooms
1 cup of blanched grapes
1 cup of slivered almonds lightly roasted
salt and pepper
Put turkey, onions, carrots, celery, bay leaves, savory and 1 tsp of salt in a casserole, add 5 cups of water so as to cover completely; cover and brimg to a boil; lower the heat and simmer until the turkey is cooked (approx. 2 hrs).
Remove the turkey, filte the broth and let cool; skim the broth; remove skin and bones; cut the turkey into cubes.
In a pan, sauté the mushrooms in oil; add salt and leave until brown; put aside.
In another casserole, melt the butter, add the flour, the curry powder and a dash of saffron; stir for 5 minutes on medium high heat; add the broth, the sherry and the blanched grapes; cook, stirring constantly until the sauce is smooth; add minced garlic if wanted; recxtify seasoning to taste.
Add 6 cups of diced turkey and the mushrooms.
Sprinkle with almonds, serve hot with wild rice, green vegetables and mango chutney.