Ingredients

Ingredients For the lemon and saffron rice

• 225g/8oz basmati rice

• pinch saffron threads

• 280ml/10fl oz water

• ½ cinnamon stick

• 4 green cardamom pods

• 1 bay leaf

• salt and freshly ground black pepper

• ½ tsp ground turmeric

• 1 lemon, juice only

For the curried guinea fowl

• 3 tbsp ghee

• 1 medium onion, finely chopped

• 2.5cm/1in fresh ginger, finely chopped

• 1 large red chilli, finely chopped

• 4 cloves garlic, peeled and finely chopped

• ½ tsp curry powder

• ½ tsp ground turmeric

• ½ tsp ground coriander

• ½ tsp ground cumin

• salt and freshly ground black pepper

• 110ml/4fl oz water

• 5 tbsp passata

• 1 tbsp olive oil

• 1 banana shallot or 2 small shallots, finely chopped

• 1 guinea fowl, bones removed, flesh cut into cubes

• 3 tbsp coconut milk

• chopped fresh coriander, to garnish

For the coriander and lime raita

• 1 green chilli, finely chopped

• 1 red onion, finely chopped

• 1 red pepper, seeds removed, finely chopped

• 200ml/7fl oz plain yoghurt

• 2 tbsp chopped fresh coriander

• pinch salt

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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