Turkey and Roasted Carrots with Yogurt Sauce

recipe

• Step 1
  Preheat the oven to 220°C. Wash, peel, and chop the carrots in half lengthways.
• Step 2
  Put them in an ovenproof dish, with a bit of olive oil, salt and pepper. Bake for 20-25 minutes.
• Step 3
  Roughly chop the turkey.
• Step 4
  Mix it in a bowl with the egg, garam masala, breadcrumbs, juice from half of the lemon, some lemon zest, and salt and pepper.
• Step 5
  Add some olive oil to a frying pan on medium heat. Drop small balls of the turkey meat mixture into the frying pan, and flatten them with a fork.
• Step 6
  Cook for 4 minutes on each side, until golden brown.
• Step 7
  While the turkey cooks, make the yogurt sauce by mixing the yogurt, lemon juice (from the other 1/2 of the lemon), salt, and pepper.
• Step 8
  When the turkey is done, add a tablespoon of water per person, mix the pieces around while the water evaporates, and set aside.
• Step 9
  Remove the carrots from the oven. They should be tender at the center (you can test this with a knife or a toothpick). If they're still pretty hard, cook a few minutes longer.
• Step 10
  Spread some yogurt sauce on a plate, place the carrots on top, then the turkey pieces, and top with arugula. (Optional: Grate some lemon zest)
• Step 11
  Add a drizzle of olive oil. Serve and enjoy!