Turkey and cucumber ragout

Name: Turkey and cucumber ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Cucumbers; 1 Vegetable Onion; 2 TABLESPOONS Rapeseed oil; 1 TABLESPOON Butter; 1 TABLESPOON mild curry powder; 7-10 Tbsp Salt; 1 TABLESPOON Honey; 1 TABLESPOON Soy sauce; 1/2 l vegetable or poultry broth; 600 g Turkey Breast; 2 TABLESPOONS Sesame; 2-3 TEASPOONS Lime juice; 3 Stem(s) Mint

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Cucumbers
1 Vegetable Onion
2 TABLESPOONS Rapeseed oil
1 TABLESPOON Butter
1 TABLESPOON mild curry powder
7-10 Tbsp Salt
1 TABLESPOON Honey
1 TABLESPOON Soy sauce
1/2 l vegetable or poultry broth
600 g Turkey Breast
2 TABLESPOONS Sesame
2-3 TEASPOONS Lime juice
3 Stem(s) Mint

Directions

1
Peel the cucumbers and cut them in half lengthwise. Scrape out the seeds with a spoon. Cut the flesh into 2 cm thick slices. Peel onion and cut into cubes. Heat 1 tablespoon rapeseed oil and butter in a saucepan.
2
Fry the onion until transparent. Sweat curry in it. Add cucumber cubes and fry. Season with salt. Add honey and soy sauce and deglaze with broth. Simmer at medium heat for about 10 minutes. Cut meat into large cubes (approx. 3 x 3 cm) and salt. Roast sesame seeds in a pan. Heat 2 tablespoons of rapeseed oil in the pan and fry the turkey cubes in it until golden brown all around. Remove and add to the cucumber ragout.
3
Cut meat into large cubes (approx. 3 x 3 cm) and salt. Roast sesame seeds in a pan. Heat 2 tablespoons of rapeseed oil in the pan and fry the turkey cubes in it until golden brown all around. Remove and add to the cucumber ragout. Season to taste with lime juice. Finely chop the mint. Serve the ragout sprinkled with sesame and mint