Pour the turkey stock into the pan and turn the two burners on medium-high heat.

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In a 10-inch ovenproof pan with a tight-fitting lid, briefly heat the cumin, coriander, and cardamom over medium heat to toast, shaking the pan to prevent scorching.

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In a 10-to-12-inch saute pan, heat the olive oil over medium heat until smoking.

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Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.

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