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Serves 4 - 6.
Ingredients
•1 kg pigeon breasts cut into large bite size pieces
•2-3 tsp garlic & ginger paste
•2 large onions sliced
•1-2 green chillis finely chopped (optional)
•3-4 tbsp rapeseed oil
•1 tsp turmeric powder
•1 1/2 tsp ground coriander powder
•1/2 - 2 chilli powder
• fresh coriander to garnish
• Salt season
Instructions
1.Fry the onions in the oil until softened and light golden in colour (this will take 10-15mins)
2.Add all the spices and garlic and ginger paste and mix well and fry together for a further 10 mins or until the oil separates from the mixture (you may need a splash of water from time to time to stop from catching)
3.Add the pigeon pieces and mix well together, add some water and cook until meat is tender and oil has separated.
4.Garnish with coriander and serve with rice or chapatti
Ingredients
•1 kg pigeon breasts cut into large bite size pieces
•2-3 tsp garlic & ginger paste
•2 large onions sliced
•1-2 green chillis finely chopped (optional)
•3-4 tbsp rapeseed oil
•1 tsp turmeric powder
•1 1/2 tsp ground coriander powder
•1/2 - 2 chilli powder
• fresh coriander to garnish
• Salt season
Instructions
1.Fry the onions in the oil until softened and light golden in colour (this will take 10-15mins)
2.Add all the spices and garlic and ginger paste and mix well and fry together for a further 10 mins or until the oil separates from the mixture (you may need a splash of water from time to time to stop from catching)
3.Add the pigeon pieces and mix well together, add some water and cook until meat is tender and oil has separated.
4.Garnish with coriander and serve with rice or chapatti
