This dish came about because I had turkey mince, a few bits
and pieces of veg and the spice cupboard, and not much else that was useful to go with it. So I just went with my instincts and came up with something
unexpectedly amazing. It’s a rich, creamy dish, somewhat reminiscent of
Moroccan cuisine, sweet and spicy and warming.
It’s low-carb and therefore correspondingly protein and
fat-rich – not great if you’re on a low calorie diet, but perfect if you’re not
dieting or on a low-carb regime (as I am).
This recipe will make 2 big serves if you’re eating it by
itself, or it could easily be stretched to 4 with sides of rice or couscous and
some extra veggies. I had it by itself and it was fabulous, but I'll relish it with rice when I'm allowed some again.
Ingredients:
500g turkey mince (ground meat)
1 brown onion, thinly sliced
1 red pepper (capsicum), diced
1 courgette (zucchini), grated
Double handful thin fresh green beans, ends cut off and beans cut in half
Splenda (or sugar)
½ a chicken stock cube
2 tsp freshly grated ginger, or ginger granules to taste
Paprika, allspice, turmeric, garlic granules to taste
1-2 tbsp lemon juice, to taste
Butter
A good glug of fresh double cream
1. Melt some butter to coat the bottom of a large frying
pan. Cook the onions in the butter with some Splenda (or sugar) on high heat
until soft and translucent. Add the capsicum and beans and cook until the
capsicum starts to soften. Add more butter when necessary to keep the mixture
moist.
2. Add the ginger (if using grated) and the turkey mince.
Fry stirring frequently until the mince is browned. Add more butter when
necessary to keep the mixture moist but don’t make it too greasy.
3. When the mince is browned, add the courgette and fry
until it starts to go translucent.
4. Add the lemon juice – just go with your instincts – and
the crumbled stock cube. Mix well to incorporate. Then add plenty of paprika, a
good scattering of allspice and turmeric, and a few dashes of garlic (plus a good scattering
of ginger if using granulated), a shake of splenda or sugar and a small shake
of salt. All this is to taste – add, check, adjust if necessary. You can’t go
too far wrong. Make sure you use plenty to give the dish loads of flavour.
5. When the meat and veggies are coated with spices and
everything tastes great, turn the heat down to the lowest setting. When the
sizzling calms down add a good glug of cream to the frypan, enough so that when
you stir it in all the meat is coated. Cook until the cream is heated, stirring
constantly. When the cream is hot, serve immediately.
