Sheek Turkey Naan

Ingredients for Spiced Turkey:

(All roughly chopped)

• 150g diced turkey 

• 5g coriander leaves and stalks 

• 5g mint leaves and stalks

• 1/2cm piece fresh root ginger

• 1 & 1/2 garlic cloves

• 1/2 green chilli

• 1/4 tsp powdered masala 

• 1/4 tsp ground cumin

• 1/4 tsp ground coriander

• 1/4 tsp chilli powder

• 1/4 tsp turmeric 

• 1/2 tsp lime juice

• 1/2 yellow pepper diced

• salt to taste

Ingredients for naan bread:

•18g sugar

• 1 free range egg

• 200ml whole milk

• 3/4 tsp baking powder

• 1/2 tsp salt

• 375g plain flour

Ingredients for red onion salad (optional):

• 1/2 banana shallot, finely sliced

• 1/2 green chilli, finely diced

• 1/2 tbsp chopped fresh coriander

• 1/2 tbsp chopped fresh mint

• 1 tomato, roughly chopped

• 1/4 lime, juice only 

• 1/4 tbsp cider vinegar

Method:

For the sheek turkey, marinate the turkey, coriander, mint, ginger, garlic and chilli together in a bowl.

Then stir in the ground spices, salt and lime juice, check for seasoning by frying a small amount of the mixture until cooked through.

Once correct seasoning has been done cover the mixture with cling film an chill in the fridge for 1 hour minimum. 

For the naan bread:

Preheat the oven 225/450F/Gas 8 and preheat a heavy baking tray in the oven too until it is required. 

Mix the sugar, egg and milk together in a large mixing bowl. Stir in the baking powder, salt and flour to form the dough.

Knead briefly until smooth. Drizzle over vegetable oil onto your dough and cover the bowl with a damp tea towel and set aside to rest in a warm place for 15 minutes.

Once your dough has proved gently roll out the dough onto a lightly floured surface and divide it into 4 portions. Roll each piece into a 20cm/8inch circle and brush with melted butter.

Then retrieve your hot baking tray from the oven place your dough onto it and cook for 4-5 minutes( May need to do this in batches)

For the red onion salad, mix all the ingredients together in a bowl and drizzle over the liquid ingredients and set aside in the fridge til you serve.

To cook the turkey, preheat the pan on high and make sure the meat is thoroughly cooked all the way through along with yellow peppers.

To serve: place the filling onto a hot plate then the naan on the side topped with a little salad.