
Turkey stewed with vegetables in a cauldron:
Turkey thigh fillet - 1 kg
Vegetable oil - 2 tbsp
Onion - 250 g
Tomatoes - 300 g
Salt - 1 tsp
Black pepper - 1/2 tsp
Coriander - 1/2 tsp
Paprika 1 tsp
Eggplant - 250 g
Carrots - 200 g
Peppers (any non-hot ones) - 300-400 g
Water -1 l
Garlic - 3 cloves
Cilantro - to taste
---------------------------
Steamed cutlets for a child
Carrot
Ground turkey thigh
Egg
Breadcrumbs