|1||Granny’s Slow Cooker Turkey Roast|
|2 tbsp | 30 ml||butter|
|3 cups | 750 ml||onion, sliced|
|1 tbsp | 15 ml||garlic, finely chopped|
|2 tbsps | 30 ml||ginger, finely chopped|
|2 tsp | 10 ml||ground cumin|
|2 tsp | 10 ml||ground coriander seed|
|1 tsp | 5 ml||crushed red chillies|
|¼ tsp | 1.25 ml||cloves, ground|
|¼ tsp | 1.25 ml||cinnamon, ground|
|½ tsp | 2.5 ml||salt|
|1-13.5 oz (400 ml) can||coconut milk|
|1 tsp | 5 ml||turmeric|
Heat butter over low-medium heat in a heavy bottomed pot and brown onions slowly, stirring until they turn golden brown.
Add garlic, ginger, ground cumin, ground coriander seed, red chillies, cloves, cinnamon and salt. Continue stirring for 5 minutes.
Add coconut milk to mixture. Stir and simmer for 5 minutes.
Place turkey roast in slow cooker. Cover with sauce and sprinkle turmeric over top.
Cook on low setting for a minimum of 6.5 hours then set slow cooker to warm. When finished, set slow cooker to warm.
Remove roast and cover with foil to keep warm.
Using a ladle or large spoon skim froth from the mixture and discard (approx. ¼ cup).
Place sauce in a blender and puree.
Serve with sliced roast.
Recipe courtesy of Chef Jason Wortzman