Festive Christamas lunch

Succulent Braised Turkey

1 tbs vegetable oil

1kg turkey meat, cut into cubes 250g onions, diced

1 tsp each of ginger & garlic paste 2 stems of curry leaves

1½ cups chicken or vegetable stock 3 large potatoes, quartered

2 tbs chilli powder

1 tsp jeera powder

1 tsp dhania powder

1 tsp garam masala

¼ tsp turmeric powder

Salt to taste

½ cup frozen peas

Fresh dhania

Heat a large heavy-based shallow pot and add oil.

When oil is hot, add curry leaves and onions. Cook and stir 2-3 minutes or until softened.

Add turkey, ginger/garlic and spices, and stir. Add the stock, stir, cover with a tight-fitting lid and allow to cook for 30 minutes.

Check periodically that there is sufficient liquid in the pot and stir to allow for even cooking.

After about 30 minutes, add the potatoes and more liquid if necessary, stir and cover.

After another 15 minutes, add the peas and reduce heat. Simmer for another 15 minutes or until turkey is tender and potatoes are cooked.

When cooked, garnish with fresh dhania. Serve with rice and raita and/or sambals.

● Tip: Pierce the potatoes with a knife as this helps potatoes absorb the gravy.

THE word Christmas usually evokes images of snow covered trees, snowmen in the garden, mulled wine and warm Christmas pudding with custard, but for India and South Africa, there’s no snow and the warm weather means cold beverages and lighter meals.

Christians in India – especially Mumbai, Goa and Kerala – are mostly Roman Catholics and usually attend midnight mass on Christmas Eve, followed by feasting.

Mango leaves decorate most doorways, banana and mango trees are decorated, and huge paper stars are strung across the roads and in between homes, in Goa and Kerala.

In South Africa, it’s very much a family day, with Christians attending various masses, and eating a roast turkey, chicken or duck lunch.

The more relaxed among us tend to celebrate on the beach or at home, around the pool.

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Thigam Nathoo, Academic Director, South African Hospitality Institute