Ingredients
1 lb. turkey pieces
1 Tbsp. margarine
2 onions
2 apples
1 Tbsp. curry powder
1 pt. stock, water or gravy browning (use directions on packet)
salt and pepper
2 oz. golden raisins
2 tomatoes
a squeeze of lemon juice
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Cut the meat into cubes and fry until golden brown in margarine. If using leftovers, this will only take a few minutes; with fresh meat, you should allow a longer time for cooking. Drain well. Put into a casserole dish. Fry chopped onions and apples and add to meat. Fry curry powder very well. Fry flour 2 to 3 minutes. Gradually add stock; mix and boil 2 to 3 minutes. Add seasoning, raisins, tomatoes, etc., and pour over meat. Cover casserole and cook gently in a moderately hot oven at 400° for 1 1/2 hours. Serve over boiled rice.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live curry leaf plant — fresh leaves far superior to dried
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Live curry leaf plant — fresh leaves far superior to dried