Indian Style Turkey Drumstick

This marinade was described for leg of lamb, but it fits very well with turkey. With such a riot of aromas, the specific taste of turkey meat is not felt at all, it resembles baked meat.

Ingredients

• turkey shank 920 g
• ghee (ghee) 30 g
• onion 1 pc.
• ginger 2 tablespoons
• walnut (I have walnuts) 30 g
• garlic 3 pcs.
• chili pepper 1 pc.
• cinnamon 1 pc.
• ground hot pepper 1/2 tsp
• turmeric 1/2 tsp
• ground coriander 1/2 tsp
• yogurt 4 tablespoons
• water 0.8 l
• paprika 1 tsp
• garam masala 1/2 tsp.
• salt

Directions

1. Squeeze the garlic through a press, grate the ginger on a fine grater (mix them into a paste). Chop the nuts. Chop the chili finely, removing the seeds. Rub the drumstick with salt. Cut the onion into half rings. Melt 15 g of ghee, fry the onion until transparent over medium heat, add the nuts and fry all together for 5 minutes until golden brown. Next, punch the onion-nut mixture with a blender.
2. In a saucepan, melt the rest of the butter and add spices in turn - ginger-garlic mixture, hot pepper in a minute, cinnamon stick in a minute, then paprika, garam, turmeric, coriander. At the end, add yogurt and chopped chili. Put the drumstick into the spice mixture and turning over, stew on all sides in spices. After 10 minutes (stir the mixture in a saucepan all the time so that it does not burn) add mashed onions and nuts. Salt the sauce. Pour in water, ideally the water should cover the meat, but with this amount of liquid, you will then boil the sauce for a very long time. Therefore, I poured enough water so that the drumstick was half covered, and then, in the process of stewing, I turned the meat on different sides. Cover and simmer at medium-low temperature for about 1.5 hours.
3. If the sauce has not boiled down enough by this time, then put the drumstick out of the stewpan, set the heat to maximum and evaporate the liquid from the sauce, bringing it to the degree of thickness you need. The sauce will be thick, brown.
4. Put the drumstick on the dishes, pour well the sauce and sprinkle with herbs. I additionally sprinkled with chopped nuts and cranberries, pomegranate seeds and a lemon wedge work well.