What’s in the spring (kot)pot?

Tekst: Andreas Lorraine

Jalfrezi Turkey

Flavorful and tangy dish.

for one person:

100 gr turkey

100 gr rice

200 gr peeled tomatoes

tomato puree

1 onion

1 garlic pod

1 cm ginger

1 tsp kurkuma

0.5 tsp chilli powder

1 tsp cumin

0.5 tsp dried coriander

fresh coriander

half a lemon


Turkey can be somewhat tough to swallow. That’s  why it’s interesting to brine it before cooking.

Cut the turkey up into bite-size pieces and add them to a bowl or container. Fill the container with water until the turkey is fully submerged. Add one large spoon of salt.

Let rest in the fridge for at least 15 minutes, preferably overnight.

Start by cooking some rice.

Cut the onion as finely as possible. Here, smaller is better. Don’t worry if that makes you cry.

In a large pan or dutch oven on medium heat, fry up the onions in a bit of oil. If you can find ghee, use that.

Cut the ginger, coriander stems and garlic into pieces, as finely as possible. If you have a good grater, use it. If you have a pestle and mortar, pound away!

Add the ginger, garlic, coriander, cumin, curcuma, chilli powder, and half a teaspoon of salt. Mix well and then add the tomato puree. Fry for half a minute.

Add a bit more fat of your choosing to the pot and add the drained turkey. Let fry until the outside of the turkey has completely turned white.

Now it’s time for the peeled tomatoes. Put them in the pot and break up the tomatoes with your wooden spoon. Let them simmer for 10 minutes.

Finish the sauce with lemon juice and salt to taste and serve with the remaining coriander leaves.

This dish does not feature any other vegetables but you can add some of your choice. A personal favourite of mine are red bell peppers.

Wok with oyster sauce

The oyster sauce is sometimes difficult to find, but this dish is simplicity itself. 

150 gr rice

3 tbsp oyster sauce

3 tbsp soy sauce

2 tsp sugar

1 tsp black pepper

200 gr wok vegetable of choice (broccoli as example)

Cook the rice.

Cut the vegetables in bite-sized pieces. Salt them.

Heat up a pan on high heat. Add a generous amount of oil.

Once it’s ripping hot (the pan, not you), add the vegetables and stir-fry them.

While the vegetables are cooking, make the sauce. Mix the soy sauce, oyster sauce, sugar, and cracked black pepper together in a bowl. If you feel like the sauce is too thick , add a bit of water.

When the vegetables are al dente, add the sauce to the pan in a sweeping motion (very important) and mix well. Reduce the heat to medium and let the sauce reduce a bit until it coats the vegetables well.

Serve with rice and moan at the heavenly taste.

Wraps with lamb meat

Everybody has their own way of making wraps. Here is mine.

For 2 big wraps:

100 gr ground lamb

half an onion

small can of corn

1 tomato

4 cm of cucumber

some shredded cheddar

4 tbsp wrap salsa

spice mix:

1.5 tsp cumin

1 tsp paprika

0.5 tsp smoked paprika

1 tsp kurkuma

1 tsp salt

0.5 tsp white pepper

pinch of cinnamon

1 tsp dried garlic


Cut up the onion and start frying it in a pan on medium heat. Use butter or a neutral oil.

When the onions are translucent, toss in the meat. Divide it up in the pan. Add salt.

Mix all the spices in a small bowl and make a runny sauce by adding some water. It should have the consistency of milk. The water will help disperse the spices but will also help render the fat from the lamb to obtain a more juicy mouthful.

While the meat is cooking, cut the tomato and cucumber into small pieces.

Once the water has evaporated, cut the heat and assemble your wrap in the following order:

meat, corn, tomato, cucumber, salsa, cheddar and fold. Don’t be afraid to give your wrap some girth, but make sure the fillings don’t burst out.

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