Recipe by Queen Dragon Mom
Adopted! I was born and raised in a small village where most of the residesnt depended on their farm animals for their livelyhood. Our meat was mainly pork and chicken with an occasional pound of hamburger boutht at the butcher shop. Young calves were seldom eaten. The were shipped to market for cash. In those days, a young calf would bring about $75 which would buy a lot of school shoes. When I left home and started to work, I ate mainly in restaurants. I soon loved to enjoy the taste of lamb. In later years I was dining in a restaurant in North Africa, when a diner near me who had just ordered leg of lamb queried the waiter, "Did you know that if you fixed a turkey leg in this manner that it would taste just leg of lamb?" "Yes," the waiter replied, "That's what that is." When I was able to find two turkey legs in the bazaar, I bought them and took them back to my apartment and cooked them basically like this recipe. He was right they did taste just like curried log of lamb and at about a quarter of the price. I have been eating them ever since. I am happy to post this recipe because I know every who likes lamb will enjoy it immensely.
Top Review by duonyte
I think this recipe has a lot of potential, but it did not seem to work as intended. First, the turkey legs around here are big - at least 1.5 lbs. each. Two of them were all I could really fit into a Dutch oven. I used the entire amount of the remaining ingredients, but the liquid in the pan was so low that I did not feel it would cook properly, so I added a fair amount of broth. That most likely is the reason that the curry taste was so mild - really too mild. I love lamb curry, and I think overall that this can work as an excellent substitute. What I am going to look for is turkey thighs, which would have the same meaty quality as drumsticks, but none of the pesky tendons, and then fiddle with the ingredients. UPDATE: I finally found turkey thighs. My two thighs weighed 2.8 lbs. I used all of the rest of the ingredients, and I think I would increase the amount of curry next time. This was quite tasty, perhaps not quite like lamb curry, but tasty in its own right. The thighs were a lot easier to deal with than were the drumsticks. Oh, I used a 14 oz can of diced tomatoes, as it's not tomato season just now. CROCKPOT UPDATE: I had one thigh weighing 2.3lbs. I used three garlic cloves, 3 tbl curry and all the other ingredients (except flour) as indicated. I sauteed the onion and garlic, then added the curry and ginger to bring out their fragrance and flavor. This cooked in 4 hours on low in my 5 qt crockpot - did not quite fill half and I anticipated a quick finish. I removed the turkey, then whirred all of the sauce with my immersion blender, which made a lovely sauce. Definitely my best preparation of this dish.
- 4 turkey legs, skinned and slashed along the sides
- 1 garlic clove, minced
- 2 large tomatoes, peeled and chopped
- 1 -1 1⁄2 tablespoon curry powder
- 3 tablespoons all-purpose flour
- 1 cup chopped onion
- 1 teaspoon grated fresh gingerroot or 1⁄2 teaspoon ground ginger
Directions See How It's Made
- Brown turkey legs in butter; remove from skillet.
- Add onion and garlic to skillet.
- Cook till onion is tender but not brown.
- Return meat to skillet.
- Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
- Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
- Stir in flour.
- Cook and stir till thickened.
- Serve with cooked rice tossed with raw grated carrot.
- Pass curry condiments.
- This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.