Indian Turkey Tabbouleh

Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the turkey dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the turkey. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.

Stir in the ghee and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.