Mamado curry turkey
Cooking: 2 hrs
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 boilé.
Lower the heat and simmer until the turkey is cooked (approx. 2 hrs).
Remove the turkey, filter 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.
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.
Rectify 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.