Serves 4

4 guinea fowl breasts, boned, skinned and each cut into 3-4 pieces

1 tablespoon vegetable or corn oil

4 wooden skewers, soaked in water for 30 minutes

 

For the Marinade:

1 tablespoon Ginger-Garlic Paste

1 1/2 teaspoon salt

1 teaspoon red chilli flakes

1 teaspoon red chilli powder

1/2 teaspoon ground allspice

Juice of 1 lemon

2 tablespoons plain yoghurt

1 tablespoon finely chopped coriander stalks

For the coarsely round spice crust

2 teaspoons cracked black peppercorns

6 cloves, coarsely ground

2 teaspoons fennel seeds, coarsely ground

 

For the yellow lentil sauce

120g yellow moong lentils

750ml (3 cups) water

1 teaspoon ground tumeric

1 1/2 teaspoon salt

1 tablespoon ghee

1 dried red chilli

a pinch of asafoetida

1 teaspoon cumin seeds

2 garlic cloves, finely chopped

1 onion,finely chopped

1 tomato, finely chopped

1cm piece fresh ginger, chopped

1 tablespoon chopped fresh coriander

Juice of 1 lemon

 

For the marinade, mix together the ginger-garlic paste, salt, chilli flakes, chilli powder, allspice and lemon juice, then rub them over the guinea fowl breast pieces and set aside. In the meantime, mix half the coarsely ground spices with the yoghurt and coriander stalks.  Apply this mixture to the breast pieces to complete the marinade, thread the guinea fowl onto the wooden skewers and set aside while you prepare the sauce.

To make the lentil sauce, rinse the lentils under cold running water, then place in a pan with the water, turmeric and salt. Bring to the boil, then reduce the heat and simmer for about 25 minutes, until the lentils have thoroughly disintegrated.  Blend the mixture to a puree with a hand-held blender.

Heat the ghee in a heavy-based pan, add the whole dried chilli, asafoetida, and cumin seeds and let them crackle. Add the garlic, wait for it to turn golden brown, then add the onion. Saute over a moderate heat until golden.  Add the tomato and cook for 3 minutes, then pour in the pureed lentils.  Stir in the ginger and coriander and bring to thee boil. Adjust the seasoning and finish with the lemon juice.

To cook the guinea fowl, heat the oil in a large, ovenproof frying pan (big enough to accommodate the skewers) and sear the guinea fowl skewers for 2 minutes on each side. Sprinkle the rest of the coarsely ground spices over the guinea fowl, then transfer the pan to an oven preheated to 200C/400F/Gas Mark 6 and cook for 6-8 minutes. Serve on the lentil sauce, accompanied by bread or rice.