Zapp Posted January 22, 2012 Report Share Posted January 22, 2012 Did this today, and it was flippin gorgeous! 14 pigeon breasts (7 birds) olive oil 2 tbs paprika 1 teaspoon ground turmeric 2 teaspoon ground cumin 1 teaspoon cayenne pepper 1 tbsp ground cinnamon 1 teaspoon ground cloves 2 teaspoon ground cardamom 1 teaspoon salt 2 teaspoon ground ginger 1 tbsp ground coriander 2 medium onions, halved then cut into wedges 5 carrots - quartered, then sliced lengthwise into thin strips 3 cloves garlic, minced 1 tablespoon grated root ginger 1 lemon, zested 400ml chicken stock 1 tbsp tomato puree 1 tbsp honey 1 tbsp harissa paste Cut the pigeon breasts into bite sized chunks and add 2 tbsp olive oil Add the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, dry ginger, and coriander. Mix well and leave overnight. Fry the meat in batches in 1-2 tbsp olive oil until browned. Remove meat from pan and add the onions and carrots. Fry for 5 mins. Add the garlic and grated ginger and fry for a further 5 mins. Return the meat. Add the honey, tomato puree, lemon zest and chicken stock. Bring to the boil, and then reduce to a simmer. I simmered mine for 4 hours in an earthenware tagine, after which time the sauce had thickened and the meat was falling apart. 5 minutes before serving I stirred in a tablespoon of harissa paste. It was served with plain boiled rice. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted January 22, 2012 Report Share Posted January 22, 2012 cheers, will give it a go next week! Quote Link to comment Share on other sites More sharing options...
Outlander Posted January 22, 2012 Report Share Posted January 22, 2012 Sounds lovely , cant wait for the next time I shoot 7 pigeons!! Quote Link to comment Share on other sites More sharing options...
Mungler Posted January 22, 2012 Report Share Posted January 22, 2012 Piccies! Quote Link to comment Share on other sites More sharing options...
kyska Posted January 22, 2012 Report Share Posted January 22, 2012 7 pigeons? Take me till Christmas the way things are going, sounds great though Zapp, it should convert to rabbit too I think? Quote Link to comment Share on other sites More sharing options...
Zapp Posted January 25, 2012 Author Report Share Posted January 25, 2012 it should convert to rabbit too I think? Yes, it is really nice with rabbit. I cook it on the bone and then flake it off at the end into the sauce. Another variation on this would be to take some basmati rice and soak it for 20 mins. Use a slotted spoon to take all the solids from the pan out on to a plate and then add the drained rice. Cook on a low simmer, stirring occasionally to stop it from sticking. You'll need to add splashes of water from a boiled kettle every now and then. Once the rice is tender, turn off the heat, return the meat to the dish and stir in, and you will have a sort of moroccan biryani Mungler, no pics this time, will sort a few when I next do this. Quote Link to comment Share on other sites More sharing options...
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