Turkey, Roast Pav Serves 4

Heat 2 T oil in cast iron skillet over med-hi heat. Add pulled turkey and cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly w salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl. In the same pan, add chopped onion and 1 T oil, and turn heat down to medium, scraping up any remaining turkey. Saute until onion is very soft and translucent, about 5 min, then add garlic, ginger, chile and turmeric and sauate for another 2 min.. Add turkey, tomatoes, peas and 1/3 c water, and stir well. When almost all of the liquid has evaporated and the peas are tender (about 8 min), add garam masala and a generous squeeze of lime juice. Mix well and ad a splash of water if dry. Simmer 2 min. Taste and adjust wa salt and more lime. Serve over buttered, toasted rolls.

Neutral oil 3 T
Turkey meat, roasted 1/2 lb. chopped or pulled
Onion 1 white, chopped
Garlic 2 cloves finely chopped
Ginger 1/2 inch piece, finely chopped
Chile 1 serrano, seeded and finely chopped
Tomato 1 beefstock, chopped
Peas 1/2 c frozen
Turmeric 1/4 tsp
Garam Masala 1.5 tsp
Lime 1