Partridge with Puy Lentil Dhal
- Preparation and cooking time
- Total time
- Plus 4-6 hours marinating time
- More effort
- Serves 2
Ingredients
For the roasted partridge:
- 2 partridge
- 1 clove garlic, crushed
- 2 tbsp olive oil
- The juice and zest of 1 unwaxed lemon
- 1 tsp ground cumin
- 1 tsp curry powder (I would recommend hot curry powder but any strength may be used)
- 1 tsp ground tumeric powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- salt and pepper
For the dhal:
- 75g puy lentils
- 500ml vegetable stock
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 1 2cm cube fresh root ginger, finely chopped
- 1 tsp ground cumin
- 1 tsp mustard powder
- 1 tsp garam masala
- 1 tbsp medium curry paste (tikka masala paste works well)
- 1 can chopped tomatoes
- 1/2 tbsp balsamic vinegar
- 1 small bunch of fresh coriander, roughly chopped
Method
- STEP 1Clean the patridges thoroughly and pat dry with kitchen paper, and place in an oven-proof dish
- STEP 2Mix the oil, garlic, spice powders, lemon juice and salt and pepper in a bowl.
- STEP 3Once mixed, rub evenly over both birds and pour any remaining mixture over the top. Leave to marinate for 4-6 hours in the fridge.
- STEP 4Once marinated, roast the birds in a pre-heated oven at 200C/180C fan/Gas Mark 6 for 35-40 minutes until the juices run clear. Once cooked, rest for 10-15 minutes.
- STEP 5Whilst the birds are roasting, make the puy lentil dhal.
- STEP 6Begin by cooking the puy lentils in the vegetable stock on the hob for around 25 minutes until softened but al dente.
- STEP 7Whilst the lentils are cooking, put the oil into a large frying pan and cook the onion on a low heat for 10 minutes, then add the garlic, chilli and ginger and cook for a further two minutes.
- STEP 8Add the spice powders and cook for a minute or two, then add the curry paste, tomatoes, balsamic vinegar and half a can of water (about 200ml), bring the the boil then simmer on a low heat.
- STEP 9When the lentils are cooked, drain and add to the frying pan with the curry mixture and simmer for a further 15 minutes, then scatter over the fresh coriander.
- STEP 10Serve the patridge and dhal with a green salad, naan bread and mango chutney for an extra special, warming meal.
