Christmas Curry – Bangers & Balls

  • 1 Pint Turkey Stock See Above Recipe
  • Leftover Turkey Meat
  • Leftover Veg
  • Ghee or Cooking Oil
  • 1 Large Onion Roughly Chopped
  • Fresh Root Ginger Thumb Sized,  peeled and finely diced or grated
  • Chilies As many as you can handle, chopped
  • 4-5 Large Cloves of Garlic Crushed
  • Cardamon Pods Half a Dozen or so
  • 1 tbsp Ground Coriander Seed
  • 1 tbsp Ground Cumin Seed
  • 1 tbsp 1 tbsp Ground Turmeric
  • 1 tbsp Fenugreek leaves (optional)
  • 1 tsp Salt
  • 100 g Tomato Puree
  • 1 Sprig Seaweed (Optional)
  • 1 tbsp Plain Yogurt
  • A Handful of Fresh Coriander Chopped
  • Preheat the oven to 180℃ (350℉)
  • Chuck the Onion, Garlic, Ginger and Chilies into the uncleaned Roasting Dish along with the spices, ghee/oil and seaweed (if using), give it a good mix and cover with tin foil before placing in the oven for 45 minutes.
  • Mix in the Tomato Puree, followed by the Turkey, Veg and then Stock, giving it a good mix.
  • Whack it back in the oven for another 45 minutes, stirring it occasionally and adding a little water if necessary.
  • Whack in the Yogurt and Coriander before serving