Turkey Stew with Peppers and Mushrooms

Ingredients

• 4 tablespoons olive oil extra virgin 
• 1 large onion sliced
• 2  bell peppers of various colors sliced
• 2 large cloves garlic minced
• 3 dashes cayenne pepper 
• 1 tablespoon paprika 
• 1.5 pounds turkey thighs boneless skinless cut into large chunks
• 4 ounces mushrooms sliced
• 14 ounce canned tomatoes with juice canned
• 1 tablespoon worcestershire sauce 
• 1 tablespoon juice of lemon 
• 1 teaspoon rosemary fresh minced
• 4 servings pepper black freshly ground to taste
• 4 servings salt 
• 2 teaspoons cornstarch 
• 0.8 cup yogurt plain (full fat is best, anything less will likely curdle*)

Equipment

• frying pan

Directions

1. Heat 2 tablespoons of the olive oil on high heat in a large sauté pan.
2. Add the onions and peppers and sauté them until they begin to soften and lightly brown.
3. Add the paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant.
4. Remove the peppers, onions, and garlic from the pan and set aside.
5. Heat the remaining 2 tablespoons of oil over high heat.
6. Add the mushrooms and the turkey to the pan. Sear the mushrooms and turkey over high heat, stirring often, for 3-4 minutes, until the turkey and mushrooms begin to brown.
7. Reduce the heat to medium, return the peppers-and-onion mixture to the pan and mix well.
8. Add tomatoes, Worcestershire, lemon juice, rosemary, black pepper: Squeeze the tomatoes to break them up, and add them with their juices to the pan, along with the Worcestershire sauce, lemon juice, rosemary and black pepper.
9. Mix well, reduce the heat to medium-low, cover the pan and simmer for 15-20 minutes.
10. Add yogurt with cornstarch: Stir the cornstarch into the yogurt and add to stew. Cook over low heat (do not let simmer or boil), stirring occasionally, until sauce thickens a little.
11. Serve with rice, polenta, or mashed potatoes.