‘Tennis’ Turkey

Halve and slice onion in half moons. Heat a large skillet on a medium low heat with the olive oil and a pinch of salt. Add onions and cook them until floppy and pale gold. This should take about 10 minutes. If the onions start to stick to the skillet, stir in a little water and lower the heat.

While the onions are cooking, slice the turkey across the grain into 1 cm thick strips. Chop the garlic and pound half of the cumin seed in a mortar and pestle.

When onions are ready, stir the garlic into the onions and let this cook for a minute or so. Add the turkey strips, spreading them out in one layer and let them cook on one side, browning slightly, before stirring to cook on the other side. Sprinkle on the ground and whole cumin and stir for a minute.

Sprinkle on the bouillon powder stir, then add the water and the creme fraiche. Simmer for 5 minutes or until the sauce starts to thicken a little. Squeeze in the lemon juice. Stir in the peas and cook for a couple of minutes. Taste and adjust the seasoning. Stir in the parsley just before serving.

Plate it up. Top with a few crispy fried onions and a few red peppercorns if using. Serve with rice.