Red quail curry recipe

• 3 red chillies
• 1 large red pepper
• 3 large cloves of garlic
• 2 medium white onions
• 75 g (2.6oz) butter
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• 1 tsp ground coriander
• 0.5 tsp tamarind paste
• 300 ml (10.6fl oz) very hot water
• 400 g (14.1oz) tinned chopped tomatoes
• 1 tbsp tomato puree
• 3 cardamom pods, remove seeds and roughly crush seeds
• 6 quails
• 5 tbsp whole milk yogurt
• 1 pinch of sea salt

1. Cut open the chillies under running water and discard the seeds and stems.
2. Cut open the red pepper, discard the seeds and stem and chop roughly.
3. Peel the garlic and onions and chop roughly.
4. Put these prepared ingredients into a food processor and whiz to a smooth puree.
5. Heat the oven to 160C/gas mark 3.
6. Melt the butter in a large flameproof casserole over a low heat.
7. Add the ground spices and stir around for a minute, then add the vegetable puree, cover the dish and leave over a very low heat for about 8 minutes.
8. Meanwhile, put the tamarind paste into a measuring jug, add the hot water and stir to dissolve the paste.
9. Stir the tamarind water, chopped tomatoes, tomato puree and crushed cardamom seeds into the puree in the casserole and season with a little sea salt.
10. Put the quails into the dish, cover and increase the heat to medium.
11. When the sauce is just bubbling, transfer the dish to the centre of the oven.
12. Cook for 1 1/4 -1 1/2 hours until the quails are tender enough to come away easily from the bone.
13. Before serving, spoon the yogurt on top of the curry, but do not stir it in.

red chillies, red pepper, garlic, white onions, butter, ground cinnamon, ground cloves, ground coriander, tamarind, water, tomatoes, tomato puree, cardamom pods, milk yogurt, salt

Taken from www.lovefood.com/guide/recipes/10228/josceline-dimblebys-rich-red-quail-curry- (may not work)