White Rondo

By Hester

Rounds of ground turkey (or lamb), cooked in a delicately seasoned yoghurt gravy.

Ingredients

• 2 lbs. finely ground turkey or lamb
• 1 tsp. cardomom seeds
• salt to taste
• 1 Tbsp. ground fennel seeds
• 2 tsp. ground cumin seeds
• 1 1/2 tsp. ground coriander seeds
• 2 Tbsp. oil
• 2 tsp. ginger powder
• 6 cloves
• 1 1/4 cups water
• 5 Tabp. oil
• 1 cup chopped onion
• 1 Tbsp. finely chopped fresh ginger
• 1 1/2 cups plain, whole milk yoghurt
• pinch of saffron, soaked in tablespoon of water
• 1/4 tsp. cardomom seeds, powdered

Details

Servings 6

Preparation

Step 1

Mix well the following; ground turkey or lamb, cardomom seeds, salt, fennel, cumin coriander, 2 Tbsp. oil, and ginger powder. Knead well for a minute or so. Divide into three equal portions. Make each portion into a roll about 6 inches long and about 2 inches in diameter, patting the rolls to help shape them. Place meat "logs" in a heavy 6-quart saucepan. Add the cloves and water and bring to a boil over high heat. Cover, lower heat to medium and continue to cook until the rolls are cooked and firm. This should take about half an hour. Remove from heat and allow to cool before placing in the refrigerator for a couple of hours.

When chilled, remove from the saucepan. Reserve the liquid in the saucepan. Slice the rolls into 1/2" thick slices. Set liquid and rolls aside.

Heat the oil in a small frying pan, or saucepan, on high heat. Add the onion and fresh ginger, and fry until redish. Add to the liquid in the saucepan.

Bring the contents of the saucepan to a boil.

Add the yoghurt; stir briskly. Add the slices of ground meat roll. Add the saffron.

Bring to a boil again. Add the powdered cardomom. Lower to medium, cover and cook for 10 minutes.

Serve hot.