Fresh turkey leg meat off the bone, cut into bite sized chunks
1 red pepper
250ml chicken stock (1/2 stock cube)
2 tins chopped tomatoes
1 tin chickpeas
1 tsp fresh ginger
2 cloves garlic, crushed
2 tbsp coriander
4 tsp ras el hanout
1 preserved lemon*
2 tbsp oil
Heat the oil in a large pan and add the chopped onions, chopped fresh ginger and garlic. Cook gently for 5 minutes.
Add the turkey meat and cook gently for 10 minutes.
Add the red pepper, courgette, tinned tomatoes, chickpeas, diced preserved lemon*, ras el hanout, chicken stock and coriander.
Simmer for 30 - 45 minutes then add seasoning to taste. Continue to simmer for a further 30 minutes so the flavours infuse.
* Remove excess salt from the lemon and, when first using, add in quarters to your dish, tasting until you get the desired flavour.