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Prepare the fire or stove: If you’re cooking outdoors, start by building a strong fire, as the dish requires a high heat. If cooking indoors, set your stovetop to the highest heat possible.
Prep the potatoes: Wash and peel the potatoes. It’s best to select potatoes of similar size to ensure they cook evenly. Slice the potatoes in half if they’re large, or leave them whole if they’re small to medium-sized.
Slice the onions: Peel and wash the onions, then slice them into thin half-rings. Once sliced, gently separate the rings to allow the onions to evenly coat the dish while cooking.
Prepare the meat: Wash the turkey meat (or your chosen meat), and cut it into medium-sized pieces. It’s important to keep the pieces larger than you would for a stew so that they retain moisture during cooking.
Heat the pan: Place your cast-iron pot (or a regular large frying pan if cooking indoors) over the heat. Let it warm up completely before adding oil. To check if the pan is hot enough, flick a little water into the pan. If it sizzles and evaporates instantly, the pan is ready.
Cook the meat: Once the pot is hot, add 2 tablespoons of sunflower oil. Immediately place the pieces of meat into the pot and sear them on all sides until they are golden brown. Don’t stir the meat too often; allow it to form a crust before turning it. This ensures a rich flavor.
Add the onions: When the meat has browned, add the sliced onions to the pot. Stir gently to combine the onions with the meat, and let the onions soften and caramelize for about 5 minutes. This adds depth to the dish’s flavor.
Add the potatoes: After the onions have softened, layer the potatoes on top of the meat and onions. Make sure the potatoes are evenly distributed over the surface.
Season the dish: Sprinkle the remaining 1 tsp of salt, black pepper, paprika, and curry powder over the potatoes. These spices bring warmth and complexity to the dish, enhancing the simple ingredients with a punch of flavor.
Add water: Pour about 200 ml of water into the pot. The water should reach just below the level of the potatoes. This will allow the dish to steam while cooking, keeping the potatoes tender and the meat juicy.
Cook the dish: Cover the pot with a lid and let the potatoes and meat cook on high heat for 25-30 minutes. If cooking outdoors, maintain a strong fire to ensure the pot stays hot. If cooking indoors, keep the heat on high. Check the dish occasionally to ensure there’s enough water and that the bottom isn’t sticking.
Check for doneness: After about 25 minutes, check the potatoes and meat. The potatoes should be tender and easily pierced with a fork, and the meat should be cooked through. If the water has evaporated too quickly, you can add a bit more during cooking to ensure everything remains moist.
Serve: Once the dish is done, carefully remove the potatoes and meat from the pot, using a wooden spoon to prevent breaking the potatoes. Arrange the potatoes and meat on a serving platter and top with the softened onions from the bottom of the pot.
Nutrition Facts (per serving, assuming 4 servings):
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