Fry turkey fillet and cut into chunks 2/5 inch (1 cm) thick, fry in butter until crisp and golden, take off and let the oil drain.

Fry diced onion in the left oil, add chopped garlic, season with salt, pepper, curry powder and caraway seeds, warm for 2-3 minutes. Then add cut tomatoes, pour chicken stock. Bring to a boil and boil, uncovered, for 5-7 minutes over low heat.

Put fried turkey in the prepared sauce, add lemon juice, chopped greens and almonds. Stew for 5 minutes, stirring constantly.

Cover the turkey with the sauce while serving and top with the rest greens.