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1
Halve and slice onion in half moons.
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2
Heat a large skillet on a medium low heat with the olive oil and a pinch of salt.
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3
Add onions and cook them until floppy and pale gold.
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4
This should take about 10 minutes.
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5
If the onions start to stick to the skillet, stir in a little water and lower the heat.
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6
While the onions are cooking, slice the turkey across the grain into 1 cm thick strips.
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7
Chop the garlic and pound half of the cumin seed in a mortar and pestle.
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8
When onions are ready, stir the garlic into the onions and let this cook for a minute or so.
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9
Add the turkey strips, spreading them out in one layer and let them cook on one side, browning slightly, before stirring to cook on the other side.
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10
Sprinkle on the ground and whole cumin and stir for a minute.
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11
Sprinkle on the bouillon powder stir, then add the water and the creme fraiche.
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12
Simmer for 5 minutes or until the sauce starts to thicken a little.
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13
Squeeze in the lemon juice.
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14
Stir in the peas and cook for a couple of minutes.
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15
Taste and adjust the seasoning.
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16
Stir in the parsley just before serving.
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17
Plate it up.
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18
Top with a few crispy fried onions and a few red peppercorns if using.
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19
Serve with rice.
