Directions

1. Put the oil in a large pot and place over medium-high heat.
2. Add peppercorns, cloves, bay leaves, and cardamom pods and stir for a few seconds.
3. Add onions, garlic and ginger, cooking until onions are light brown in colour.
4. Then add turkey, cumin, coriander, cayenne and 1 tsp (5 mL) of the salt.
5. Stir and fry for a minute, then add the yogurt and continue to stir and cook for another minute.
6. Add all of the spinach and remaining 1 tsp (5 mL) of salt, stirring to wilt spinach.
7. Cover tightly and simmer on low heat for about an hour.
8. Turn the heat to medium, add garam masala and cook for another 5 minutes, uncovered, until spinach juice disappears and meat is tender. Serve over rice.