Name: Indian Quails with Eggs and Spinach
Yield: Serves 6
Ingredients: 2 teaspoons cumin seeds; 400 g/14 oz tin chopped tomatoes; 1 level tablespoon tamarind paste; 75 g/3 oz butter; 6 quails; 2 teaspoons caster sugar; 2 medium to large red peppers; 2 tablespoons groundnut oil, plus extra for brushing; 2 blades mace; salt; 5-6 whole cloves; chilli powder; 2 medium to large onions; 1 fresh green chilli; 1 teaspoon fennel seeds; 4 large cloves garlic; fresh coriander leaves, to garnish; 1 teaspoon ground turmeric; 6 large eggs; 2 bay leaves; 450 g/1 lb fresh spinach; piece cinnamon stick, approximately 2.5 cm/1 in long; 3 teaspoons coriander seeds

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This was inspired by my many trips to India, where quails are often cooked with spices and aromatic sauces. The dish should be accompanied by basmati rice and a bowl of yoghurt. If you don’t have all the spices, simply add a little more of the ones you do have. The spices and tamarind paste should be available from oriental grocer’s, good delicatessens and some large supermarkets. Buying whole sp