Ingredients

1 kg turkey meat (Preferably thigh or neck)

15-20 pearl onions

3-4 cloves of garlic

2 carrots (Cut into large rounds)

2 sweet potatoes (Cut into large cubes)

1 tablespoon butter and 2 tablespoons olive oil

Spices: Salt, peppercorns, 1 bay leaf, a pinch of cinnamon

Hot water or meat stock

Tomato paste

Description

Heat the butter and olive oil in a wide pot. Sear the cubed turkey meat over high heat until browned to lock in the juices. Once the meat is browned, add the whole pearl onions and garlic. Continue sautéing until the onions are lightly caramelized.

Add the tomato paste and sauté until fragrant, then add the carrots. Pour in enough hot water or meat stock to cover the ingredients. Add the bay leaf, peppercorns, and a pinch of cinnamon. Close the lid and simmer over low heat.

Since turkey takes longer to cook than chicken, wait until the meat is halfway softened before adding the sweet potatoes. Continue cooking until the meat reaches a "Turkish delight" tenderness and the sauce thickens. Remove the bay leaf before serving. Let the stew rest for at least 15-20 minutes. Serve hot.