Photograph: Emma Lee
- 5 tbsp vegetable oil
- 6 whole cloves
- 10 green cardamom pods, bashed
- 1 stick cinnamon, broken in half
- 1 green chilli, quartered lengthways
- 2 medium onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 0.5 tsp fine sea salt
- 1 tbsp tomato purée
- 500 g cold roast turkey (or chicken), in chunks
- 200 g full-fat Greek yogurt, beaten until smooth
- 100 g young-leaf spinach
- 1 lemon, to squeeze
- 1 small bunch of coriander, leaves only
- 1 handful of toasted flaked almonds
Heat 4 tablespoons of the oil in a large pan and stir in the cardamom pods, cinnamon stick and chilli. Add the onions, garlic and ginger and cook over a low-to-medium heat for 8-10 minutes until soft and just browning. Mix together the ground spices, salt and tomato purée, add to the pan and stir over a low heat for 1-2 minutes.
Add the remaining oil, then the turkey and stir for 1 minute until coated with the spice and onion mixture. Remove from the heat and mix in the yogurt in two batches, stirring and scraping in the spices from the pan.
Stir in the spinach, then gradually add up to 200ml of water, mixing well, until the sauce is as you like it. Heat gently for 3-4 minutes to wilt the spinach. Add a squeeze of lemon juice; check the seasoning (perhaps add a pinch of caster sugar). Remove the whole spices if you can find them. Pile into bowls, scatter with the coriander and flaked almonds.
Kitchen secret: this is warmingly spicy – add another green chilli if you want to turn up the heat. Serve with rice.