Half a teaspoon freshly ground
pepper 250g natural yoghurt (save a bit
for garnish) 2 Regular onions, sliced 2 Tablespoons of olive oil (no
need for extra virgin here) 4 Garlic cloves, crushed 2 Tins chopped tomatoes 250ml Vegetable or chicken stock 250g Fresh spinach 2 Teaspoons lemon zest Fresh herbs for garnish – mint, parsley or coriander would be good. Mix together the dried spices and the salt and pepper and mix well into the chunks of turkey, now mix in the yoghurt. Leave to marinate for a minimum of 1 hour. Heat the oil in a frying pan, and sear the turkey in the hot oil. Remove the turkey with a slotted spoon, and add the sliced onions to the oil, and cook until softened, but not browned. Transfer the onions, turkey, tomatoes, garlic and stock to a large casserole saucepan. Stir well, and bring to the boil, then reduce to a very low simmer, and cook until the tomatoes are cooked down, (about 30-40 minutes) stirring occasionally, and adding more water to keep moist. Before serving, stir in the spinach and until wilted, and the lemon zest, then check the seasoning. Serve with a dollop of fresh yoghurt on top and some torn herbs.