This dish just scratches the surface of the marvelous world of Indian cuisine. In European and American cooking we have embraced the virtues of fresh herbs, but it is in the Indian kitchen that we begin to understand how spices can work together in fragrant and intense combinations, creating lingering flavors. In this dish the warmth of cinnamon romances cumin and other savory spices. The yogurt tenderizes and adds moisture to the lean turkey meat, and the creamy lentils eliminate the need for sauce. This dish needs nothing more than a scoop of warm basmati rice, but it’s also delicious with Brown Butter Cauliflower (p. 296).

　　

Ingredients

makes 4 servings

　　2 (8-ounce) pieces boneless turkey breast

　　Juice of 1 medium lemon (about 3 tablespoons)

　　Salt

　　Zest of 1 medium lemon, grated (about 2 teaspoons)

　　1 cup plain yogurt (low-fat is fine), preferably a Middle Eastern or organic brand

　　1 serrano chile, seeded and minced, or 1/2 teaspoon cayenne pepper

　　1 tablespoon olive oil

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground cumin

　　1/4 teaspoon ground coriander

　　1/2 teaspoon grated fresh ginger

　　1/4 teaspoon minced garlic

　　Vegetable oil, for greasing the baking sheet

　　Creamy Red Lentils

　　Chopped fresh cilantro and lemon wedges, as garnish

　　

Creamy Red Lentils

1 tablespoon vegetable oil

　　1 small yellow onion, finely chopped

　　1 garlic clove, minced

　　1/2 teaspoon grated fresh ginger

　　1 cup red lentils, rinsed with cold water

　　Cilantro stems and a bay leaf, tied together with string

　　1/2 teaspoon ground cumin

　　Salt

　　

Step 1

Rinse the turkey breasts and pat dry. Pour the lemon juice over the turkey and sprinkle it lightly with salt. Let it sit for about 10 minutes. Combine the lemon zest, yogurt, chile, olive oil, spices, ginger, and garlic in a shallow bowl. Turn the turkey over in the marinade and let it sit at room temperature for at least 1/2 hour, or chill overnight.

　　

Step 2

Preheat the oven to 475°F or turn on the broiler.

　　

Step 3

Place an oiled baking sheet in the preheated oven for about 5 minutes.

　　

Step 4

Remove the turkey from the marinade and strip off the excess marinade with your fingers. Place the turkey on the hot baking sheet and cook for about 5 minutes, then use a spatula to flip it and cook another 5 minutes, or until just cooked through. Remove it from the oven and allow to rest before slicing. If you’re using the broiler, broil the turkey 8-10 minutes, turning once.

　　

Step 5

To serve, place a generous spoonful of the lentils on the plate, then place a few slices of the turkey alongside. Garnish with a sprinkling of chopped cilantro and a wedge of lemon.

　　

Creamy Red Lentils

Step 6

Heat the oil in a 2-quart saucepan over medium-low heat. Add the onion, garlic, and ginger and cook for about 5 minutes. Add the lentils and pour in 3 1/2 cups water, then add the cilantro bundle and cumin and bring to a simmer. Lower the heat and cook gently for about 45 minutes, adding a little more water if necessary.

　　

Step 7

When the lentils are tender and ready to serve, remove the cilantro stems and season with salt.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.