• 1 medium onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 3 inch piece of garlic, roughly chopped

Process the onion, garlic and ginger and keep aside.

• 1 pound ground dark meat turkey- any ground meat will do
• 2 inch cinnamon stick
• 1 large black cardamom
• 2 green cardamoms
• 4 cloves
• 2 teaspoons black cumin seeds
• 2 tablespoons extra light olive oil
• 1 cup frozen chopped spinach
• 1 cup whole fat yogurt, or ¾ cup low fat yogurt mixed with ¼ cup half and half
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• ½ teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon garam masala for garnish
• ½ cup chopped cilantro for garnish

In a wide saucepan, heat the olive oil on a medium high heat. Add the cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds. Saute for 30 seconds or till the spices begin to sizzle.  Add the processed onion mixture and sauté on medium heat for 5-6 minutes. Next, add the turkey meat and press and separate with a spatula making sure the meat is mixed well with the onion mixture.  Cook on a medium high heat for 7-8 minutes, stirring constantly.  Add the spinach and cook for another 5-6 minutes. Slowly add the yogurt into the hot mixture (a quick addition will result in curdling of the yogurt).  Add the turmeric, coriander powder, cayenne pepper and salt. Cover with a lid and cook on low heat for 10-15 minutes. Take the lid off and increase the heat to cook the moisture off. Taste for seasonings. Garnish with garam masala and cilantro.