Tandoori Stuffed Quail with Apple Bhajis,wilted Spinach, Fenugr

Name: Tandoori Stuffed Quail with Apple Bhajis,wilted Spinach, Fenugr
Prep time: 720 min
Cook time: 30 min
Total time: 750 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 quail; 100 ml yogurt; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp turmeric; 1 tsp garam masala; 25 ml mustard oil; 2 tbsp lemon juice; 5 ml orange food coloring; 200 g cooked basmati rice pilaf; 0.5 tsp ground cumin; 0.5 tsp garam masala; 0.75 tsp salt; 0.333 tsp dried fenugreek leaves; 1 tsp cayenne pepper; 1 tbsp tomato puree; 200 ml 35% cream; 2 tbsp cilantro; 1 green chili pepper; 60 ml butter; 0.5 tsp cumin seed; 1 tsp sugar; 2 cooking apples; 1 egg; 50 g all-purpose flour; 30 g cornflour; 60 ml cold water; 15 g sugar; 1 l oil; salt

Oven-baked quail, spinach and yogurt, warmed with cumin and turmeric, a South Asian dish. It's finished with confectioners' sugar.

12 hr 30 min · Serves 4 · Takes some skill

Method

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Time: Prep 720 min · Cook 30 min · 750 min total
Difficulty: hard

1
Marinade the quail with yougurt and all spices over night. The next day pull out the quails and cook them whole in the oven with legs spread apart. This will facilitate stuffing later.
2
Heat a pan and cook the rest of the marinade till its reduced to half. Mix in rice pilaf and keep warm.
3
In a heavy bottom pan, melt butter and add the cumin seeds. Allow to crackle; add in the ginger and cook for 2 minutes.
2 min
4
Add in the dry spices and cook till they get aromatic. Then add the tomato puree and cook over medium heat. Add the sugar and cream; allow to reduce by 1/4. Add salt, fenugreek powder and chopped cilantro.
5
Keep warm. Prepare batter for apple fritters with eggs flour and water. Peel apples and remove core using a apple corer or a knife.
6
Slice into 1/4-inch thick slices and fry in batter. Dust with confectioners' sugar. Wilt spinach in a pan with hot olive oil infused with ginger.
7
On a plate plate sautéed spinach in the center. Stuff each quail with the rice and place up top.
8
Stack 4 fritters next to the quail and drizzle sauce around the plate and over the quail. Serve hot. Greek salad goes well with this dish.