Poultry Recipes - Pigeon Vindaloo

Ingredients

• 12 dried red chilies

• 5ml/1 tsp cumin seeds

• 2.5ml/1/2 tsp mustard seeds

• 2.5cm/1/2 in ginger root, chopped

• 5ml/1 tsp ground turmeric

• 5 cloves garlic

• 15ml/1 tbsp wine vinegar

• 45ml/3 tbsp oil

• 2 onions, sliced

• 4 pigeons, quartered

• salt

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Method:

1. Blend the chilies, cumin and mustard seeds, ginger, turmeric, garlic and wine vinegar to a paste in a blender or food processor.

2. Heat the oil and fry the onions until lightly browned. add the spice paste and fry for 5 minutes, stirring. Add the pigeons and fry until lightly browned.

3. Add enough water just to cover the pigeons, season with salt and simmer gently for about 30 minutes until tender.