Turkey Dopiaza
from the kitchen of Sharmagne Leland-St.John

2 pounds turkey breasts
2 tablespoons ground coriander
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
3 tablespoons extra-virgin olive oil
1 pound onions, thinly sliced
1 cup plain Greek yoghurt
4 garlic cloves
4 tablespoons fresh ginger, grated
1 whiole cinnamon stick
5 whole cloves
6 large cardamom pods
2 tablespoons cilantro, chopped
Lemon wedges, for garnish

Soak the clay oven in water for 10 minutes, then drain.

Place the turkey in a medium sized bowl. Add the coriander,
cumin, chili powder, salt and pepper.

Toss the turkey to coat with the spices, then set aside.

Heat 2 tablespoons of the oil in a nonstick skillet. Add ⅔
of the onions and sauté until golden brown.

Purée the remaining oil and onions with the yoghurt, garlic
and grated ginger. Pour the mixture over the meat and add
the cinnamon, cloves and cardamom pods. Mix well.

Reserve some of the browned onion for garnish.

Layer the rest of the onions and the meat mixture in the
pre-soaked clay oven.

Cover and place in a cold oven. Set the oven at 400° F.
Cook for 2 ½ hours or until the meat is tender.

Adjust seasoning if necessary, then sprinkle the reserved
onions over the meat and cook, uncovered, for 10 minutes.

Serve garnished with the brown onion, the chopped cilantro
and lemon wedges.



Editor's Note:
Here is the history of Dopiaza:
https://en.m.wikipedia.org/wiki/Dopiaza

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