Turkey stewed with potatoes

Method

1. 01

   Recently, I have become addicted to turkey meat and try to cook various dishes from it. Turkey, in terms of frequency of use in my kitchen, has long overtaken pork and beef for a very simple reason - the good and the taste.

2. 02

   Today we're going to stew the tibia fillets of turkey and potatoes. To do this, I usually take a large shin of 600-800 grams, cut off the meat for the second course, and leave the bone for soup. Let's move from words to deeds.

3. 03

   Wash the turkey tibia in cool water.

4. 04

   With a sharp knife, separate several large pieces of meat from the bone and then cut them in half. By the way, the bone is an excellent meat broth, on which you can cook any soup - about this in another recipe.

5. 05

   Fillet turkeys put in a deep plate and pour soy sauce, mix and leave in a cool place for 1.5-2 hours. At your discretion, the skin can be removed immediately before cooking.

6. 06

   In a cassava or deep pan, warm up a sufficiently large amount of vegetable oil. Carefully lay out turkey fillets in the Kazan, piece by piece. Roast over a large heat on one side for about 5 minutes, then turn the meat over and cook for another 4-5 minutes.

7. 07

   Meanwhile, cut the onion with medium-thick semi-rings.

8. 08

   Cut the carrots with small bars.

9. 09

   Put the onions in the casan, reduce the fire to moderate, mix and fatten for 4-5 minutes. Already at this stage, the meat is toasted and fragrant, you can see this in the photo.

10. 10

    Add carrots to the Kazan, mix, cover with a lid. Cook 8-10 minutes.

11. 11

    In the meantime, peel 5-7 pieces of potatoes depending on the size. Cut the potatoes into medium-sized pieces.

12. 12

    Add potatoes to the pot and mix all its contents.

13. 13

    Add a teaspoon of cumin and barberry berries, bay leaves, black pepper with peas, as well as a teaspoon of salt. Inject 250 ml of water. Stir, cover and extinguish 15-20 minutes on medium heat until the potatoes are ready.

14. 14

    Stewed turkey and potatoes are spread on plates and served to the table with black bread. With this dish, to the table, you can also serve pickles and any simple vegetable salads.