Tamarind and jaggery Turkey Pudding

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the turkey. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the ghee and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.