• 125 g (4 oz) flaked almonds
  • 50 g (2 oz) peanuts
  • ½ tablespoon coriander seeds
  • 1 teaspoon ground cloves
  • 3 tablespoons sesame seeds
  • ½ cinnamon stick
  • 1 teaspoon fennel seeds or aniseed
  • 4 large dried chillies
  • 1 green jalapeño chilli, chopped
  • 400 g (13 oz) can chopped tomatoes
  • 75 g (3 oz) raisins
  • 6 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 625 g (1¼ lb) turkey fillets, finely sliced or cubed
  • 300 ml (½ pint) vegetable stock (see page 190)
  • 50 g (2 oz) bitter plain chocolate, roughly chopped
  • red and green chillies, finely chopped

Spread the almonds, peanuts, coriander seeds, cloves, sesame seeds, cinnamon, fennel or aniseed and dried chillies over a baking sheet and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, stirring once or twice.

Remove from the oven and put the nuts and spices in a food processor or blender and process until well combined. Add the chopped green chilli and process once more until well mixed.

Spoon the spice mixture into a bowl and mix in the tomatoes and raisins.

Heat the oil in a large saucepan and fry the onions and garlic with the turkey on all sides until browned. Remove the turkey and set aside.

Add the spice mixture to the oil remaining in the saucepan and cook, stirring frequently, for 5–6 minutes or until the spice paste has heated through and is bubbling. Add the stock and chocolate and simmer gently until the chocolate has melted.

Reduce the heat, return the turkey to the pan and mix well. Cover the pan and simmer gently for 30 minutes, adding extra water if the sauce begins to dry out. Garnish with the chopped red and green chillies.

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