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Tandoori roast guinea fowl

Tandoori roast guinea fowl with flatbreads

Tandoori roast guinea fowl

Name: Tandoori roast guinea fowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 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

Tom Kerridge

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Serves 3

Easy

Prep: 15 mins

Cook: 1 hr

plus 1 hr marinating and resting

A star rating of 4.8 out of 5.5 ratingsRate

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Make a roast with a difference with this tandoori roast guinea fowl. Delicious served with flatbreads and raita, enjoy any leftovers wrapped in a naan bread

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal569
fat35g
saturates16g
carbs6g
sugars5g
fibre1g
protein58g
salt0.5g

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.

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A star rating of 4.8 out of 5.5 ratings

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