(6 servings) 1 h
- 1 (approx. 800 g) turkey fillet
- 1 large onion
- 2 red bell peppers
- 5 cloves of garlic
- ½ pineapple
- approx. 4 dl strained tomatoes
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp chilli powder or 1 canned chipotle chili, finely chopped
- 1 stock cube (vegetable or chicken)
- 12 wheat or corn tortillas fresh coriander
- lime wedges
Cut the turkey fillet in half lengthwise and cut the halves into 1 cm thick slices. Cut the onion and peppers into rings and halve the peeled garlic cloves. Peel the pineapple and remove the hard centre. Cut the pineapple into small morsels. Pile the turkey and vegetables into the simmerpot in layers so that vegetables are left on top.
Ground the dry cumin and coriander in a mortar and combine with the chilli and strained tomatoes in a glass jar with a lid. Crumble in the stock cube, close the lid and shake until the sauce is smooth. Pour into the simmerpot on top of other ingredients. If necessary, add a little water until the liquid almost covers the top layer. Let simmer for 45 minutes. If necessary, add water to the bottom of the simmerpot.
When the turkey is done, check the taste of the sauce. Add salt and other spices to taste, if necessary. Serve with warm tortillas, lime and coriander.