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What you need:

2 tbsp olive oil
1 large onion peeled and sliced
2-4 garlic cloves, peeled and sliced
350g / 12oz potatoes peeled and diced
450g / 1lb fresh diced turkey
1 tbsp paprika
2 tbsp plain flour
450ml / ¾ pt turkey or chicken stock
1 tbsp tomato puree
salt and freshly ground black pepper
4 tomatoes, chopped
few drops of Tabasco sauce
1 green pepper, deseeded and chopped
soured cream and snipped chives to garnish
warm crusty bread to serve

What you do:

Heat 1 tbsp of the oil in a large frying pan and gently sauté the onion and garlic for 5 minutes or until softened. Add the potatoes and sauté for 2 more minutes. Remove from the pan with a slotted draining spoon and reserve.
Add the remaining oil to the pan and seal the diced turkey on all sides then return the vegetables to the pan and sprinkle in the paprika and flour. Cook for 2 mins stirring frequently, then gradually stir in stock, the tomato puree and seasoning to taste
Bring to the boil, stirring occasionally then lower the heat. Add the chopped tomatoes to the pan and Tabasco sauce to taste, then simmer for 20 minutes.
Blanch the green pepper in boiling water for 4 minutes, drain and add to the pan. Adjust seasoning, then cook for 5-10 minutes or until the turkey is tender. Turn into a warm serving dish, top with small spoonfuls of soured cream and sprinkle with the snipped chives. Serve immediately with warm crusty bread.

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