It’s January and you’re most likely sick to death of turkey. I had some left over diced turkey in the freezer from my last meat box delivery so I decided to use it up. Alternatively, use chicken, pork or whatever other meat you might like, I think it would be just as good.
I didn’t have time to marinate the turkey for long and it still tasted good. But if you do have time, or are just more organised than me, I would definitely recommend it.
Smoked paprika is a fairly recent discovery for me and I’m kicking myself for not having tried it before. It is seriously awesome!
What you need:
300g diced turkey (or cut into strips)
2 tsp smoked paprika
1 tsp cumin
freshly squeezed juice of half a lemon
1 clove garlic, crushed
salt to taste
1 tbsp olive oil
handful of coriander, chopped
Random veg of your choice, I used:
1 courgette, sliced
1 red pepper, diced
1 small red onion, sliced
1 portobello mushroom, sliced
10 cherry tomatoes, halved
Extra ghee or oil for cooking.
How to make it:
Wash your turkey pieces or strips and place in a bowl.
In a separate small bowl, mix together the smoked paprika, cumin, lemon juice, crushed garlic, salt and olive oil.
Rub this marinade over the turkey.
If you have time, pop it in the fridge to marinate for at least 30 minutes. This is a good time to chop your vegetables.
When you’re ready to cook the turkey, heat some oil or ghee in a pan.
Add the turkey and stir fry on a medium to hight heat for 5-10 minutes, or until the turkey is cooked through (the spices did manage to spit themselves all over my hob, but that’s ok, it’s Matthew’s job to do the tidying).
When the turkey is cooked, add the vegetables (except tomatoes if you’re using them) and cook for another 2-3 minutes. I like my vegetables crunchy so I don’t cook them for very long.
Add the tomatoes for the last minute of cooking.
Sprinkle the chopped coriander on top at the end.
Serve up and enjoy!