Butterball Foodservice | Turkey Garam Masala

Ingredients

• 1. Combine the Garam Masala with the blended oil.
• 2. Apply the rub to the filet and heat in a pan on low heat or place on a grill and cook thoroughly.
• 3. Remove the filet from the pan or grill and glaze with the habanero honey.
• 4. Serve with the Roasted Curried Cauliflower and Brussels Sprouts and rice.
• 1. Heat a heavy-duty cast-iron skillet over medium heat. Add the spices, except for the ginger, nutmeg and turmeric.
• 2. Stir the spices frequently in the pan and toast until they become fragrant, about 3–4 minutes.
• 3. Remove the pan from the heat and cool for 5–10 minutes.
• 4. Remove the cardamom pods from the spices and remove the seeds. Discard the skins. Place the seeds with the other toasted spices.
• 5. Place the toasted spices in a spice grinder with the ginger, nutmeg and turmeric. Grind to a fine mix.
• 6. Place the spices in an airtight container and store in a cool place.
• 1. Toss the cauliflower, Brussels sprouts and oil in a stainless steel bowl. Coat well.
• 2. Sprinkle with the curry powder, salt and pepper. Toss and blend well.
• 3. Place the seasoned vegetables onto a foil-lined half-size sheet pan.
• 4. Place the tray of vegetables in a preheated 400°F oven for approximately 20–25 minutes. Stir after 15 minutes.
• 5. Roast the vegetables to a golden brown.
• 6. Remove the pan from the oven and blend in the chopped cilantro.
• 7. Serve.