The wonderful braised dishes of the Muslim ‘’minorities’’ in Yunnan are usually made from mutton, beef or chicken and have greatly influenced this recipe. Turkey- despite its low cost- is rarely eaten in China. We think that it’s quite appropriate for this type of dish as it will remain tender and succulent.
Add 1 cup of olives and ¼ cup each of capers and raisins at the same time as the potatoes and you will have a dish worthy of a holiday feast.
1½ Tbsp Yunnan Spice Blend
¾ Tbsp Garam masala
1 Tbsp cumin
2 slivers of cinnamon sticks
1 tsp sea salt
5 garlic cloves, chopped
1 slice ginger
3 Tbsp olive oil
4½ lbs turkey wings and drumsticks
3 medium carrots
2 celery branches
1 glass Sherry or white wine
3 cups chicken stock or water
4 Tbsp dark soy sauce
4 medium potatoes, washed
Preheat oven to 375°F. Grind the spices in a mortar; add salt, garlic and ginger. Pound into a purée, blending in the olive oil.
Rub this spice paste on the pieces of turkey. Place in a braising dish and cook uncovered in the oven for 30 minutes.
Clean and cut the carrots, onions, tomatoes and the celery into large chunks, then add them to the pan. Cook 15 minutes more.
Boil the stock, Sherry and soy sauce and add to the pan. Cover and reduce heat to 275°F. Cook for another 1½ hours.
Cut the potatoes into large cubes and add to the pan. Cook uncovered for another 30 minutes and serve.