Name: Tandoori roast guinea fowl
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: 1 guinea fowl -; flatbreads and raita, to serve (optional) -; thumb-sized piece ginger, peeled and finely grated -; 5 garlic cloves, finely grated -; 1 lemon, juiced -; 1 tsp paprika -; ½ tsp turmeric -; ½ tsp ground cumin -; ½ tsp ground coriander -; 150ml natural yogurt -; 100ml double cream -; squeeze of lemon juice -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tandoori roast guinea fowl

1. 1 guinea fowl -

2. flatbreads and raita, to serve (optional) -

3. thumb-sized piece ginger, peeled and finely grated -

4. 5 garlic cloves, finely grated -

5. 1 lemon, juiced -

6. 1 tsp paprika -

7. ½ tsp turmeric -

8. ½ tsp ground cumin -

9. ½ tsp ground coriander -

10. 150ml natural yogurt -

11. 100ml double cream -

12. squeeze of lemon juice -

How to cook deliciously - Tandoori roast guinea fowl

1. Stage

First, make the marinade. Combine all the ingredients with 1 tsp salt and a generous amount of freshly ground black pepper. Sit the guinea fowl in a large bowl or container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hr, or for up to 24 hrs.

2. Stage

Heat the oven to 220C/200C fan/ gas 7. Put the marinated guinea fowl in a small roasting tin and pour over any leftover marinade. Pour a small glass of water into the tin around the guinea fowl and roast for 50 mins-1 hr until cooked through and lightly charred. Carefully lift the guinea fowl onto a board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you make the sauce.

3. Stage

Add a splash of water to the roasting tin. If the tin is flameproof, set it over a medium heat and bring to a simmer. If the tin is not flameproof, scrape everything into a saucepan and bring to a simmer. Add the cream and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. Pour the sauce into a serving dish, or pass through a sieve into a dish if you prefer a smoother sauce. Carve the guinea fowl and serve with the sauce, some flatbreads and raita, if you like.