First make the marinade: toast the cumin seeds and peppercorns in a dry pan over a low heat and then grind to a powder.
Peel, smash and chop the garlic. Juice the lemons. Chop the the herbs. Put these into a bowl together with the ground spices and all the other marinade ingredients and stir to mix evenly.
Put the turkey joint, breast side down, in an ovenproof casserole dish into which it will just fit snugly and pour the marinade over it. Leave for 4 hours at room temperature, or overnight in the refrigerator (if you do, remember to remove it 2 hours before you start cooking).
Turn the joint breast side up, spoon marinade over the top and
Remove the joint and transfer to a cutting board. Leave to stand for 15 minutes.
Make the sauce: first peel and dice the onion. Fry it in 2 tablespoons of olive oil over a moderate heat until translucent.
Scrape the pan juices into a food processor. Add the onion, mustard and saffron and whizz at full speed. Pour the yogurt in through the feeder tube. Transfer this sauce to a pan and bring to the boil. Lower the temperature and simmer for 5 minutes. Season with grated nutmeg, salt and pepper. It should be ready as the turkey gobbles, ‘Carve me!’
Cut the breasts off whole, then cut them across at an angle into thick slices. Spoon the sauce over the meat and serve with plain boiled rice scattered with lots of coriander and parsley leaves.
© 1995 Alastair Little. All rights reserved.