Peruvian Turkey Stew with Tree Tomato, Yellow Potatoes, and Minted Peas

Instructions

1. 1

   1. Season the turkey with 4 g (3/4 tsp) of the salt, black pepper, cumin, and half of the minced garlic. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot over medium-high heat. Add the vegetable oil and brown the turkey in batches for 5 to 7 minutes, until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, lower to medium heat and add the red onion. Cook for 5 minutes, stirring, until softened. Add the remaining garlic and cook 1 minute more.

4. 4

   4. Add the ají panca paste and ground cinnamon. Cook for 2 minutes so the base concentrates. Add the chopped tomato and cook for 4 minutes until softened.

5. 5

   5. Stir in the blended tree tomato, red wine vinegar, and bay leaf. Mix well and cook 2 minutes more.

6. 6

   6. Return the turkey to the pot and pour in the hot stock. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 25 minutes, stirring occasionally.

7. 7

   7. Add the yellow potatoes and the remaining salt. Cook 15 minutes more over medium-low heat, until the potatoes are tender and the sauce is slightly thickened.

8. 8

   8. Add the peas and fresh mint. Cook 4 to 5 minutes, until the peas are done and the mint perfumes the stew.

9. 9

   9. Remove the bay leaf, adjust salt if needed, and finish with chopped parsley. If you want to hold the stew warm, keep it over very low heat or in a 200 °F / 95 °C oven for up to 15 minutes.

10. 10

    10. Serve hot in deep bowls, making sure each portion gets plenty of sauce, turkey, yellow potatoes, and peas.