Tandoori Partridge

Description:

Ingredients:

Serves 4
4 hung and cleaned partridges
lemon wedges, chopped iceberg lettuce, red onion, sliced tomatoes to serve
MARINADE
2 teaspoons ground cumin
2 teaspoons turmeric
1 ½ teaspoons ground coriander
½ teaspoon ground cinnamon
a good grating of nutmeg
6 cloves
seeds from 10 cardamom pods
1 tablespoon cayenne pepper
2 teaspoons flaked sea salt
1 thumb fresh ginger, peeled
4 garlic cloves, peeled
½ small onion, roughly chopped
250g full-fat yogurt
juice of 1/2 medium lemon
red food colouring paste (optional)

Method:

• Put the spices, salt, ginger, garlic and onion in a blender and blitz until as smooth as possible.

• Turn the paste out into a large bowl then stir in the yoghurt and lemon juice

• Remove the skin from the partridge and cut each bird in half, first along and through the breastbone and then the spine. Score the thighs and breasts lightly several times with a sharp knife.

• Drop the halved partridges into the tandoori marinade and turn them over until all are well coated.

• Cover the bowl with clingfilm and leave to marinate in the fridge for at least 3 hours.



About 45 minutes before serving, light a small charcoal barbecue and let the flames die down to hot coals.

• Take the tandoori pieces out of the marinade and tap off the excess.

• Put the birds on the barbecue and cook for 5 minute on each side or until the meat is nicely charred but tender. Serve with lemon wedges, chopped iceberg lettuce, raw sliced red onion and naan bread.





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