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Balti Quail Recipe
|Quail||4 (Roughly Jointed)|
|Ginger root piece||2⁄3 Inch, grated|
|Garlic||2 Clove (10 gm), crushed|
|Ground cumin||1 Teaspoon|
|Garam masala||2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Chopped fresh mint||1 Tablespoon|
|Natural yogurt||8 Fluid Ounce (250 Milliliter, 1 Cup)|
|Baby onions||8 Ounce (250 Gram, 8 Baby Onions)|
|Courgettes||4 , sliced thickly (Zucchini)|
|Fresh green chili||1 , chopped|
|Lime wedges||4 (For Garnish)|
Serving size: Complete recipe
Calories 2432 Calories from Fat 1344
% Daily Value*
Total Fat 150 g230.8%
Saturated Fat 39.4 g196.8%
Trans Fat 0 g
Cholesterol 699.5 mg
Sodium 2267.1 mg94.5%
Total Carbohydrates 77 g25.6%
Dietary Fiber 24 g96%
Sugars 32.1 g
Protein 200 g400.7%
Vitamin A 386.1% Vitamin C 573.9%
Calcium 89.9% Iron 273.2%
*Based on a 2000 Calorie diet
2. Mix together the ginger, garlic, cumin, garam masala, paprika, turmeric, mint, salt and yogurt. Add the quail and coat in the sauce.
3. Cover and leave in the refrigerator to marinate for 2 hours or overnight.
4. Put the quail on a rack over a roasting tin (pan) containing approximately 2.5 cm/1 inch depth of water; this keeps the quail moist during cooking. Roast the quail in a preheated oven at 200°C/400°F/ Gas mark 6 for 30 minutes, until the quail juices run clear when the thickest part of each piece is pierced with a sharp knife.
5. Heat the oil in a Balti pan or wok and fry the onions, courgettes (zucchini) and chilli for 5-6 minutes until golden brown and tender.
6. Add the cooked quail to the onion mixture and serve garnished with lime wedges.