Tandoori roast guinea fowl
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating and resting
- Easy
- Serves 3
Ingredients
- 1 guinea fowl
- flatbreads and raita, to serve (optional)
For the marinade
- 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
For the sauce
- 100ml double cream
- squeeze of lemon juice
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
