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Nutrition Facts
Serving Size 1 (955g) Recipe makes 4 servings
Calories 1235
Calories from Fat 497		(40%)
Amount Per Serving		%DV
	Total Fat 55.3g	85%
	Saturated Fat 16.9g	84%
	Monounsaturated Fat 17.0g
	Polyunsaturated Fat 15.2g
	Trans Fat 0.0g
Cholesterol 579mg		193%
Sodium 610mg		25%
Potassium 2536mg		72%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 2.4g	9%
	Sugars 4.2g
Protein 161.4g		322%
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Curried Turkey Legs

Recipe #68078 | 2 hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Queen Dragon Mom
Aug 4, 2003

Adopted! I was born and raised in a small village where most of the residesnt depended on their farm animals for their livelyhood. Our meat was mainly pork and chicken with an occasional pound of hamburger boutht at the butcher shop. Young calves were seldom eaten. The were shipped to market for cash. In those days, a young calf would bring about $75 which would buy a lot of school shoes. When I left home and started to work, I ate mainly in restaurants. I soon loved to enjoy the taste of lamb. In later years I was dining in a restaurant in North Africa, when a diner near me who had just ordered leg of lamb queried the waiter, "Did you know that if you fixed a turkey leg in this manner that it would taste just leg of lamb?" "Yes," the waiter replied, "That's what that is." When I was able to find two turkey legs in the bazaar, I bought them and took them back to my apartment and cooked them basically like this recipe. He was right they did taste just like curried log of lamb and at about a quarter of the price. I have been eating them ever since. I am happy to post this recipe because I know every who likes lamb will enjoy it immensely.

SERVES 4 (change servings and units)

Ingredients

4 turkey legs, skinned and slashed along the sides
1 garlic clove, minced
2 large tomatoes, peeled and chopped
1-1 1/2 tablespoon curry powder
3 tablespoons all-purpose flour
1 cup chopped onion
1 teaspoon grated fresh gingerroot or 1/2 teaspoon ground ginger

Directions

1
Brown turkey legs in butter; remove from skillet.
2
Add onion and garlic to skillet.
3
Cook till onion is tender but not brown.
4
Return meat to skillet.
5
Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
6
Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
7
Stir in flour.
8
Cook and stir till thickened.
9
Serve with cooked rice tossed with raw grated carrot.
10
Pass curry condiments.
11
This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.

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Featured Reviews for This Recipe

From: LisaMia

On Nov 18, 2008

Exceptional, easy comfort meal and a good twist on turkey during the holidays. Thank you so much for sharing! I would make this again, hands-down. Brava!

1 person found this review helpful

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From: Heather V.

On Oct 20, 2008

This was awesome. DH has been telling me all weekend how rich and perfect your turkey recipe turned-out. He doesn't like tomatoes, either! He didn't mind them here. It didn't taste like lamb, but I altered the recipe. I added sweet potato and peas... and didn't need the flour. I am making it again this week, but with lamb since it was on sale. THANKS FOR POSTING! UPDATE: I have made this recipe with both lamb and chicken. I really prefer the turkey. Chicken is too weak, and the lamb flavor is too over-powering. The turkey is the perfect meat to go with it... it comes out just right that way! Well, I'm off to the store to buy more turkey so I can make this AGAIN! Mmm.

0 people found this review helpful

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From: nosher

On Jun 26, 2005

The whole family of picky eaters loved this.

2 people found this review helpful

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From: duonyte

On Dec 19, 2008

I think this recipe has a lot of potential, but it did not seem to work as intended. First, the turkey legs around here are big - at least 1.5 lbs. each. Two of them were all I could really fit into a Dutch oven. I used the entire amount of the remaining ingredients, but the liquid in the pan was so low that I did not feel it would cook properly, so I added a fair amount of broth. That most likely is the reason that the curry taste was so mild - really too mild. I love lamb curry, and I think overall that this can work as an excellent substitute. What I am going to look for is turkey thighs, which would have the same meaty quality as drumsticks, but none of the pesky tendons, and then fiddle with the ingredients. UPDATE: I finally found turkey thighs. My two thighs weighed 2.8 lbs. I used all of the rest of the ingredients, and I think I would increase the amount of curry next time. This was quite tasty, perhaps not quite like lamb curry, but tasty in its own right. The thighs were a lot easier to deal with than were the drumsticks. Oh, I used a 14 oz can of diced tomatoes, as it's not tomato season just now.

1 person found this review helpful

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