Ingredients
- partridge 2, cleaned
- lemon wedges to serve
marinade
- ground cumin 2 tsp
- turmeric 2 tsp
- ground coriander 1½ tsp
- garam masala 1 tbsp
- nutmeg a good grating
- salt flakes 1 tsp
- garlic cloves 6, peeled
- onion ½ small
- red chilli 1 plump, deseeded
- lemon ½, juiced
- natural live yoghurt 250ml
- red food colouring paste (optional)
Method
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Step 1
To make the marinade, put the spices, salt, garlic, onion, chilli and lemon in a food processor and blitz until as smooth as possible. Add the yoghurt and pulse a couple of times, taking care not to overblend.
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Step 2
Tip into a bowl and stir in the colouring paste, if using. (Only use food colouring paste intended for cake decorating as liquid food colouring won’t tint the marinade enough.)
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Step 3
Remove the partridge skin and cut each bird in half, first through the spine and then breastbone. Score the thighs and breasts several times with a sharp knife. Drop the halved partridges into the spiced yogurt and mix with hands until well coated with the marinade. Cover the bowl with clingfilm and leave to marinate overnight.
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Step 4
45 minutes before serving, light a small barbecue (or preheat a gas barbecue for about 5 minutes). Take the tandoori pieces out of the marinade and tap off the excess yoghurt. Put the partridge on the barbecue and cook for 6 minutes on each side or until the meat is cooked but tender and nicely charred. Serve with lemon wedges, chopped iceberg and naan bread.
Nutritional Information
- Kcals 329
- Carbs 8.6g
- Protein 48.4g
- Fat 11.4g
- Salt 0.92g
- Fibre 0.2g
