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What You Need:
(To Serve: 6)
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6 twelve-ounce oven-ready young partridges, or substitute any other 12-ounce game birds
3½ teaspoons salt
¼ cup fresh lemon juice
The livers, hearts and gizzards of the partridges
½ teaspoon saffron threads
¼ cup light cream
5 tablespoons ghee
2 tablespoons finely chopped onions
1 teaspoon finely chopped garlic
½ teaspoon coarsely ground black pepper
1 large onion, peeled, cut lengthwise into halves, and sliced lengthwise into paper-thin slivers
The seeds of 6 cardamom pods or ½ teaspoon cardamom seeds
8 whole cloves
A 3-inch piece of stick cinnamon
1/3 cup unflavored yoghurt
½ teaspoon ground hot red pepper
2 cups water
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Translate this recipe:
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| How To Cook: |
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1. Wash the cavities and bodies of the birds under cold running water and pat them dry with paper towels. Sprinkle each of the birds inside and out with ½ teaspoon of the salt, and truss the birds securely. Arrange them side by side in a large baking dish and sprinkle the lemon juice over them.
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2. Chop the livers, hearts and gizzards fine and set the birds and giblets aside. Drop the saffron into an ungreased skillet and, shaking the pan constantly, toast them over moderate heat for 1 minute. Transfer the saffron to a small bowl, crumble the threads between your fingers and stir in the cream.
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3. In the same skillet, heat 1 tablespoon of the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the chopped onions, the garlic and black pepper, and stir for a minute or so. Then add 'the chopped giblets and, stirring constantly, fry for 2 or 3 minutes, until they are lightly browned.
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4. Remove the skillet from the heat, stir in the remaining ½ teaspoon of salt and the saffron-and-cream mixture. With a rubber spatula, scrape the mixture into a deep bowl. Wash and dry the skillet and return it to moderate heat. Add the remaining 4 tablespoons of ghee, drop in the slivered onions and, stirring them constantly, fry for 7 or 8 minutes, until soft and golden brown.
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5. Watch carefully for any signs of burning and regulate the heat accordingly. With a slotted spoon, transfer the onions to paper towels to drain. Add the cardamom, cloves and cinnamon to the skillet and, stirring constantly, cook over moderate heat for about 2 minutes, until the ghee becomes brown and the cinnamon stick splits.
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6. Strain the ghee into the giblet-and cream mixture, and discard the whole spices. Add the yoghurt and stir well. With a rubber spatula or your hands, rub the giblet-and-yoghurt mixture over the birds. Cover the dish tightly with foil or plastic wrap and marinate the partridges at room temperature for at least 12 hours.
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7. Preheat the oven to 400°. Place the partridges on a rack in a large shallow roasting pan. Spoon the marinade over them and sprinkle with red pepper. Pour 1cup of the water down the sides of the pan. Roast in the middle of the oven for 20 minutes, add the remaining cup of water to the pan, reduce the heat to 350°, and continue roasting for about 30 minutes longer, basting the birds two or three times with the liquid in the pan.
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8. When done, the birds should be golden brown. To serve, arrange the partridges on a heated platter, moisten with the cooking liquid, and sprinkle the fried onions on top.
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