Pakistani Bhuna Quail

• 1 medium tomato, chopped
• 1 large clove garlic, chopped
• One 1/2-inch piece fresh ginger, peeled and chopped
• 1 medium shallot, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon garam masala, homemade (page 285) or store-bought
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 2 quail, split lengthways
• 2 tablespoons olive or canola oil
• 4 cardamom pods

1. Put the tomato, garlic, ginger, shallots, salt, garam masala, cayenne, and turmeric in a blender and blend until smooth.
2. Pour into a bowl.
3. Add the quail.
4. Mix well and leave to marinate, covered, 24 hours in the refrigerator.
5. Pour the oil into a frying pan and set over medium-high heat.
6. When hot, put in the cardamom pods.
7. Ten seconds later, empty the contents of the bowl into the frying pan and bring to a boil.
8. Cover, turn heat to medium, and cook about 10 minutes or until most of the liquid has evaporated.
9. Remove cover.
10. Now stir and brown the spice paste and quail, sprinkling the pan with water every time the spices seem to be catching.
11. Keep doing this for about 5 minutes.
12. By this time the quail should be lightly browned and cooked through and the spices, also browned, should form a thick paste around it.

tomato, clove garlic, ginger, shallot, salt, garam masala, cayenne pepper, ground turmeric, quail, olive, cardamom pods

Taken from www.epicurious.com/recipes/food/views/pakistani-bhuna-quail-373790 (may not work)