Tandoori roast guinea fowl

Make a roast with a difference with this tandoori roast guinea fowl. Delicious served with flatbreads and raita, enjoy any leftovers wrapped in a naan bread

Prep:15 mins
Cook:1 hrs
plus 1 hr marinating and resting

Serves 3
Easy

Nutrition per serving

kcal 569
fat 35g
saturates 16g
carbs 6g
sugars 0g
fibre 1g
protein 58g
salt 0.5g

Ingredients

1 guinea fowl
flatbreads and raita, to serve (optional)
thumb-sized piece ginger, peeled and finely grated
5 garlic cloves, finely grated
1 lemon, juiced
1 tsp paprika
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
150ml natural yogurt
100ml double cream
squeeze of lemon juice

Method

First, make the marinade. Combine all the ingredients with 1 tsp salt and a generous amount of freshly ground black pepper. Sit the guinea fowl in a large bowl or container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hr, or for up to 24 hrs.
Heat the oven to 220C/200C fan/ gas 7. Put the marinated guinea fowl in a small roasting tin and pour over any leftover marinade. Pour a small glass of water into the tin around the guinea fowl and roast for 50 mins-1 hr until cooked through and lightly charred. Carefully lift the guinea fowl onto a board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you make the sauce.
Add a splash of water to the roasting tin. If the tin is flameproof, set it over a medium heat and bring to a simmer. If the tin is not flameproof, scrape everything into a saucepan and bring to a simmer. Add the cream and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. Pour the sauce into a serving dish, or pass through a sieve into a dish if you prefer a smoother sauce. Carve the guinea fowl and serve with the sauce, some flatbreads and raita, if you like.