Name: Tandoori partridge
Yield: Serves 4
Cuisine: British
Ingredients: sliced red onion; chopped iceberg lettuce; naan bread; 1 tablespoon cayenne pepper; 2 teaspoons flaked sea salt; red food colouring paste (optional); lemon wedges; 1 thumb-sized piece of root ginger, peeled and roughly chopped; a good grating of nutmeg 6 cloves; juice of ½ lemon; seeds from 10 green cardamom pods; 4 garlic cloves, peeled; ½ small onion, roughly chopped; ½ teaspoon ground cinnamon; 250 g fall-fat yoghurt; 4 partridges; 2 teaspoons ground cumin; 2 teaspoons turmeric; 1½ teaspoons ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

The partridge season starts in early September, when you can see some excellent weather for barbecues (although having said that, I light them all year round and put a big coat on, if needs be). Ideally, the partridge will be grilled over charcoal, as this is the closest thing to a tandoor (Indian clay oven), but a gas barbecue will suffice. Use a preheated griddle pan to cook the partridge if you don’t have access to a barbecue. This recipe is not an attempt to transform the usual chicken