Cooking description:
You can substitute peanuts for walnuts and low-fat sour cream for yogurt. The amount of spice can be adjusted to your liking, but don't forget that Indian cuisine is very spicy! The drumsticks are delicious both hot and cold.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Poultry / Turkey
Dish: Hot dishes / Spicy
Cuisine geography: Indian / Eastern
Ingredients:
- Turkey drumstick - 6 pieces
- Onions - 2 Pieces
- Garlic - 6 Cloves
- Celery stalk - 2 pieces
- Ginger - 4-5 Slices
- Walnuts - 60-80 Grams
- Chili pepper - 1 Piece (to taste)
- Ghee - 70 Grams
- Natural yogurt - 200 Grams
- Water - 300 Milliliters
- Garam masala - 2 Teaspoons
- Cinnamon - 1 Piece (stick)
- Coriander - 1 Teaspoon (ground)
- Ground paprika - 1 tbsp. the spoon
- Turmeric - 1 Teaspoon
Servings: 6
How to cook Baked Turkey Shank
Rinse the shins and remove the rough skin from the tip of the bone. If desired, the drumsticks can be lightly boiled in salted boiling water for 5-7 minutes to speed up the cooking process.
Pulse the onion, nuts and celery stalks into coarse crumbs in a blender.
Melt the butter in a skillet and fry the vegetable-nut mixture until a bright aroma and light gilding appears.
Add garlic, ginger and chili, minced in a blender. Stir and heat for a couple of minutes.
Add spices, salt to taste, pour in hot water and simmer the sauce for 10 minutes over low heat, stirring occasionally.
Then add yogurt to the sauce and heat for a couple more minutes while stirring.
Place the drumsticks in a fireproof mold. Pour the sauce over the top, being careful to cover the shins completely. Cover the tin with foil.
Bake in an oven preheated to 180 degrees for about an hour until the meat is cooked. Flip the drumsticks occasionally and pour the sauce on all sides. 10 minutes before the end of baking, remove the foil and brown the drumsticks.
Let the prepared drumsticks stand for 10 minutes and serve with hot pepper and lemon wedges, generously pouring over the sauce. Serve crumbly rice as a side dish, if desired.
Chef's advice:
Instead of the lower legs, you can take the shoulder part of the wing - there are no tendons.