Pigeon Junglee Maas Recipe - Great British Chefs

Ingredients

• 2 squab pigeons
• 1/2 lemon, juiced
• 1 tbsp of vegetable oil
• salt, to taste
• vegetable oil
• 2 squab pigeon carcasses, (from above)
• 1 onion, diced
• 1 carrot, peeled and sliced
• 2 garlic cloves, sliced
• 1 bunch of coriander stalks
• 2 bay leaves
• 15ml of sunflower oil
• 2g of green cardamom pods
• 2g of bay leaves
• 2g of cloves
• 2g of kalpasi, also known as stone flower
• 2g of mace
• 2g of star anise
• 10 dried red chillies, ideally Mathania chillies
• 250g of onion, chopped
• 10g of ginger paste
• 5g of garlic paste
• 250g of plum tomatoes, chopped
• 2g of ground cinnamon
• 7g of deggi mirch, (a type of red chilli powder)
• 2.5g of garam masala
• 2.5g of ground coriander
• 2.5g of ground cumin
• 10g of salt
• 1 tbsp of natural yoghurt
• fronds of fresh dill, to garnish