Turkey mussallam pt 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Turkey | |
| 4 | Onions; cut into roundels | |
| ; (200 g) | ||
| 15 | Cm cinnamon | |
| 1 | litre | Chicken stock |
| Butter for basting | ||
| 60 | grams | Garlic paste |
| 45 | grams | Ginger paste |
| 1½ | teaspoon | Chilli powder; (7 g) |
| ¼ | cup | Malt vinegar; (60 ml) |
| Salt to taste | ||
| 400 | grams | Chicken mince |
| 60 | grams | Spring onions; chopped fine |
| 15 | grams | Garlic; chopped fine |
| 20 | grams | Ginger |
| 2 | Eggs; hardboiled and | |
| ; shelled | ||
| 45 | grams | Almonds |
| 45 | grams | Pistachios |
| 30 | grams | Raisins |
| 2 | tablespoons | Rose water; (30 ml) |
| 15 | grams | Coriander leaves; chopped fine |
| 10 | grams | Mint leaves; chopped fine |
| 2 | Green chillies; deseeded and | |
| ; chopped fine | ||
| 1 | teaspoon | Freshly ground black pepper powder; (5 g) |
| ½ | teaspoon | Shah jeera; (black cummin seeds) |
| ; (2 g) | ||
| ¼ | teaspoon | Clove powder; (1 g) |
| A pinch of rose petal powder | ||
| A pinch of black cardamom powder | ||
| A pinch of fennel powder | ||
| Salt to taste | ||
| 60 | grams | Desi ghee; (clarified butter) |
| 30 | grams | Garlic paste |
| 20 | grams | Ginger paste |
| 1 | cup | Yoghurt; beaten (240 g) |
| 90 | grams | Desiccated coconut; ground to a paste |
| 3 | tablespoons | Almond paste; (45 g) |
| 1 | tablespoon | Chironji paste; (15 g) |
| 60 | grams | Fried onion paste |
| ½ | teaspoon | Chilli powder; (2 g) |
| Salt to taste | ||
| ½ | teaspoon | Green cardamom powder; (2 g) |
| ¼ | teaspoon | Mace powder; (1 g) |
| A few strands saffron; crushed and soaked | ||
| ; in 2 tbsp (30 ml) | ||
| ; rose water | ||
Directions
FOR THE MARINADE
FOR THE FILLING
FOR THE GRAVY
Clean the turkey, remove the neck and the skin. Prick the entire surface with a fork. Mix all the ingredients for the marinade and evenly rub them into the turkey. Keep aside for at least an hour (preferably overnight in the refrigerator).
To prepare the filling: Finely chop two-third of the ginger and cut the remaining one-third into juliennes for the garnish. Blanch, peel and slice the almonds and pistachios. Soak the raisins in water for a few minutes.
Drain and reserve in rose water. Mix all the filling ingredients, reserving one-third of the sliced almonds and pistachios for garnishing Stuff the abdominal cavity of the turkey with the filling from the tail end as follows: One-third of the minced meat mixture, one hardboiled egg, another one-third of the minced mixture, the remaining hardboiled egg and finally the remaining minced mixture. Then double up the legs, ensuring that drumsticks cover the opening through which the filling was stuffed and tie firmly with a string Gently twist the winglet bones to make the birds more stable when they are placed in a serving plate.
Make a bed of the onion roundels in a large pot. Spread cinnamon sticks on the onions and place the stuffed turkey on top. Cook on a very low heat.
Bring the chicken stock to a boil and pour over the turkey. Cover and simmer on dum for 15 minutes, with live coals on top. Uncover and cook the turkey, basting at regular intervals with the extract until cooked. To check if the filling is cooked, pierce with a cooking needle. If a white liquid oozes out, it means the filling is cooked. If not, cook longer.
Remove and arrange the turkey on a greased roasting tray and reserve the cooking extract for the gravy.
To prepare the gravy: Heat ghee in a pan. Season with the garlic paste and ginger paste. Stir-fry until the moisture evaporates. Remove the pan from heat, stir in the yoghurt and return the pan to heat. Stir-fry until specks of fat begin to appear on the surface. Add the coconut paste, almond paste and chironji paste. Stir-fry until the fat leaves the sides, continued in part 2