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      3 tablespoons oil
      2 pounds skinless boneless turkey roast, cut in 1/2-inch cubes
      2 cups sliced onions
      2 cloves garlic cloves, pressed
      1/2 to 3/4 teaspoon powdered nutmeg
      1 1/2 teaspoons dried thyme
      1/2 teaspoon black pepper
      12 fl. ounces beer
      2 tablespoons flour
      1/4 cup cold water
      1 10 oz. package frozen baby carrots
      1 tablespoon sugar
      (Instead of using a boneless turkey roast you may substitute skinned and boned turkey  thighs, cut into 1 1/2-inch cubes. )


    Heat oil in large pot over medium-high heat. Brown turkey pieces quickly on all sides,  processing in batches, so that there is only a single layer in pot. Add a little more oil,  if necessary, to prevent sticking. Remove and reserve. Add garlic to pan and stir. Add  onions and stir until golden. Add all spices, except sugar, and beer. Simmer over low heat  for 20 minutes. Combine flour and water and slowly add to hot mixture, stirring  constantly. Cook until sauce is thickened. Add carrots, sugar and browned turkey cubes.  Bring to boil and simmer for 10 minutes or until carrots are tender and turkey is cooked  through. Adjust seasonings to taste.

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