Balti Quail Recipe
Ingredients
| 4 quail, roughly jointed | ||
| 1.5 cm / 2/3 inch piece ginger root, grated | ||
| Garlic | 2 Clove (5gm), crushed | |
| Ground cumin | 1 Teaspoon | |
| Garam masala | 2 Teaspoon | |
| Paprika | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Mint | 1 Tablespoon, chopped | |
| Salt | 2/3 Teaspoon | |
| 250 ml / 8 fl oz / 1 cup natural yogurt | ||
| Oil | 2 Tablespoon | |
| 8 baby onions, total weight about 250 g / 8 oz | ||
| 4 courgettes (zucchini), sliced thickly | ||
| Green chilli | 1 , chopped | |
| 4 lime wedges to garnish | ||
Directions
1. Using a sharp knife, make cuts in several places in the skin and flesh of each quail joint.
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.
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.
Chef
