- 4 quail
- 4 tbsp vegetable oil
For the curry
- 2 tbsp vegetable oil will do
- 0.5 tsp cumin seeds
- 0.5 tsp black onion seeds
- 0.5 tsp fenugreek
- 0.25 tsp dried chilli with seeds
- 0.5 tsp turmeric
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 2 tsp tomato purée
- 200 ml game or chicken stock
- 500 g cooked beetroot, any colour, skinned then cut into 0.5 cubes
- 150 g thick créme fraîche
- few leaves of fresh coriander
- Pre heat the oven to 220C gas 7
- Heat the oil, add all the spices and cook over low heat for 1-2 minutes.
- Add the onions and garlic, cook again until the edges take on a little colour.
- Stir in the tomato puree and stock and bring to a boil.
- Simmer for 5 minutes to reduce roughly by half the original volume.
- Add the beets cook gently until the stock is well reduced, and coat the beetroot nicely, not too thick.
- Check the seasoning and adjust if needed.
- Heat the oil in an ovenproof frying pan.
- Season the quail all over and place side down into the hot oil.
- Place the pan in the oven and cook for 4 minutes.
- At the 5-minute point, remove the pan and turn the birds onto the other side.
- Return for a further 5 minutes.
- When cooked, remove from the oven and rest for 10 minutes under foil.
- Gently heat the beetroot, trying not to break them up too much.
- Remove from the heat and add about 50g créme fraîche and swirl through. Keep off the heat.
- Place the quails in warm bowls and spoon the curry alongside. Finish with a few coriander sprigs and a small spoon of créme fraîche on top of the beetroot.
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