Place the turkey in a bowl with half the oil, half the chili powder and some salt and pepper. Mix well.
Peel and very finely slice the onions.
Heat the remaining oil in a heavy-based pan. Fry the meat with the onion for 5-6 minutes, stirring constantly.
Add the remaining chilli powder, stock and cider and allow to simmer, covered, for 10 minutes.
Add the caraway seeds, bay leaves and sauerkraut and cook for 30 minutes.
Meanwhile, grate the zest from the lemon and mix with the yogurt, salt and pepper.
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.