Step: 1/7

Place the turkey in a bowl with half the oil, half the chili powder and some salt and pepper. Mix well.

Step: 2/7

Peel and very finely slice the onions.

Step: 3/7

Heat the remaining oil in a heavy-based pan. Fry the meat with the onion for 5-6 minutes, stirring constantly.

Step: 4/7

Add the remaining chilli powder, stock and cider and allow to simmer, covered, for 10 minutes.

Step: 5/7

Add the caraway seeds, bay leaves and sauerkraut and cook for 30 minutes.

Step: 6/7

Meanwhile, grate the zest from the lemon and mix with the yogurt, salt and pepper.

Step: 7/7

Wash the parsley, shake dry and chop the leaves. Stir into the goulash. Season the goulash generously with salt and pepper and serve with the yogurt.