Method
- Rinse the split peas and boil them for 10 minutes
- Meanwhile, in a heavy ovenproof dish, fry the onion and seeds in a
little oil for about 5 minutes until they start to soften, then add the
garlic for a minute, and then the turkey.
- When the turkey has browned, add the remaining ingredients and
season to taste.
- Cover, and cook in a very low oven for two hours, until the turkey and
split peas are tender and the sauce has thickened.
Notes
As you can see in the picture, I served this with Sag Paneer,
Cucumber Raita and boiled rice, although it would be fine with simply
boiled rice and a good dollop of mango chutney.
