Tandoori quail with spiced lentils

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Yields4 Servings
 – For the quail – 
 4 quail
 1 heaped tsp cumin
 1 heaped tsp ground coriander
 2 tsp smoked paprika
 ½ tsp cinnamon
 grating of nutmeg
 250ml natural yogurt
 2 garlic cloves, minced
 1 small piece of ginger, grated
 juice of half a lemon
 – For the tandoori sauce – 
 1 shallot, sliced
 1 tsp cayenne pepper
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tbsp smoked paprika
 1 tsp cinnamon
 1 tbsp tomato paste
 8 ripe tomatoes, chopped
 – For the spiced lentils –
 125g red lentils
 100g finely chopped red onion
 2 red chillies, finely diced
 1 tsp ground cumin
 1 tsp ground coriander
 1 thumb-sized piece of ginger
 100ml light soy sauce
 50ml balsamic vinegar
 100g sweet chilli sauce
 chopped coriander
 – To garnish –
 coriander
 black onion seeds
 toasted sesame seeds
1

For the quail:Break down the quail: take the legs off, then with a small sharp pairing knife take the breasts off the bone, being careful to leave the skin intact (or ask your butcher to do all this for you).Blitz all other ingredients together with a stick blender or food processor.Marinate the quail overnight.

2

For the tandoori sauceSweat out the shallot in some oil.Add dry spices and cook briefly.Add chopped tomatoes and simmer gently to a sauce consistency. Blitz while warm and pass through a sieve.Season with salt and pepper, and a sprinkling of sugar to balance, if needed.

3

For the lentilsSimmer lentils in water until al dente, then drain.Sweat the onion, diced chilli and ginger in oil.Add dry spices and briefly cook out.Add soy sauce, balsamic and sweet chilli sauce and reduce until syrupy.Stir the dressing through the lentils and add the chopped coriander. Serve warm.

4

To serve Fire up the BBQ (preferably charcoal fuelled).Season the quail with a little salt and pepper and cook over the hot coals until nicely charred and ‘just’ cooked through.Spoon a small heap of lentils and a nice dollop of sauce on the plate. Top with the quail and finish with a sprinkling of the coriander and seeds.

CategoryCuisine

Ingredients

 – For the quail – 
 4 quail
 1 heaped tsp cumin
 1 heaped tsp ground coriander
 2 tsp smoked paprika
 ½ tsp cinnamon
 grating of nutmeg
 250ml natural yogurt
 2 garlic cloves, minced
 1 small piece of ginger, grated
 juice of half a lemon
 – For the tandoori sauce – 
 1 shallot, sliced
 1 tsp cayenne pepper
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tbsp smoked paprika
 1 tsp cinnamon
 1 tbsp tomato paste
 8 ripe tomatoes, chopped
 – For the spiced lentils –
 125g red lentils
 100g finely chopped red onion
 2 red chillies, finely diced
 1 tsp ground cumin
 1 tsp ground coriander
 1 thumb-sized piece of ginger
 100ml light soy sauce
 50ml balsamic vinegar
 100g sweet chilli sauce
 chopped coriander
 – To garnish –
 coriander
 black onion seeds
 toasted sesame seeds

Directions

1

For the quail:Break down the quail: take the legs off, then with a small sharp pairing knife take the breasts off the bone, being careful to leave the skin intact (or ask your butcher to do all this for you).Blitz all other ingredients together with a stick blender or food processor.Marinate the quail overnight.

2

For the tandoori sauceSweat out the shallot in some oil.Add dry spices and cook briefly.Add chopped tomatoes and simmer gently to a sauce consistency. Blitz while warm and pass through a sieve.Season with salt and pepper, and a sprinkling of sugar to balance, if needed.

3

For the lentilsSimmer lentils in water until al dente, then drain.Sweat the onion, diced chilli and ginger in oil.Add dry spices and briefly cook out.Add soy sauce, balsamic and sweet chilli sauce and reduce until syrupy.Stir the dressing through the lentils and add the chopped coriander. Serve warm.

4

To serve Fire up the BBQ (preferably charcoal fuelled).Season the quail with a little salt and pepper and cook over the hot coals until nicely charred and ‘just’ cooked through.Spoon a small heap of lentils and a nice dollop of sauce on the plate. Top with the quail and finish with a sprinkling of the coriander and seeds.


Tandoori quail with spiced lentils