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Tandoori grey squirrel with Rajasthani spices

Tandoori grey squirrel with Rajasthani spices

Tandoori grey squirrel with Rajasthani spices

  • Main
  • medium
  • 4
  • 1 hour 15 minutes, plus marinating time

PT1H15M

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1
To start the dish, butcher the squirrel to separate the hind legs and front legs, placing the belly/mid-section aside. Combine the marinade ingredients in a bowl, rub the mixture onto the legs and leave to marinate in the fridge for 1 hour
  • 4 grey squirrels
  • 1/2 tsp yellow chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp of pineapple juice, fresh
  • 1 tbsp of ginger-garlic paste
2
Preheat the oven to 180˚C/gas mark 4
3
In a deep roasting tray, mix the squirrel mid sections with the cloves, cardamom, bay, salt and chilli. Add enough water to cover, add a foil lid to the tray and place in the oven to braise for about 1 hour, until tender
  • 4 cloves
  • 3 green cardamom pods
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
4
Remove from the oven and allow to cool. While the meat is still slightly warm, pick out and discard all of the bones and cut the meat into 1cm thick strips
5
To prepare the Rajasthani spice mix, add the mustard oil to a heavy-based pan and heat until it begins to smoke. At this point, add the ghee (or clarified butter) and quickly reduce the temperature
  • 2 tbsp of mustard oil
  • 2 tbsp of ghee
6
Add the sliced onions, fry until soft, then add the garlic and cook until it begins to brown. In the same pan, add the cloves, cardamom, coriander seeds, peppercorns and fennel - in that order - and cook on a high heat for 1-2 minutes, taking care not to let the spices burn. Finally, add the coriander stalks, remove the pan from the heat and allow to cool
  • 1 large onion, sliced
  • 6 garlic cloves, peeled and chopped
  • 20 cloves
  • 10 green cardamom pods
  • 1 tbsp of coriander seeds
  • 1 tsp black peppercorns
  • 1 tbsp of fennel seeds
  • 150g of coriander stalks, chopped
7
To make the pickle, peel the carrot and cucumber into long strips - using a vegetable peeler or a mandolin for the best results - and thinly slice the radish. Roast the spices in a hot, dry pan until aromatic (for 2-3 minutes), then add to a pan with the vinegar, water, salt and sugar
  • 1 carrot
  • 1 cucumber
  • 100g of red radish
  • 250ml of white vinegar
  • 250ml of water
  • 2 tbsp of sugar
  • 1/2 tsp salt
  • 1/2 tsp black onion seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
8
Bring to the boil, then remove from the heat and leave to cool slightly. While still warm, add the vegetable strips, stir to combine and set aside to pickle
9
For the chutney, combine the coriander, garlic, chilli and oil in a blender or food processor and blitz to form a smooth paste. Mix in the salt, sugar and lemon juice, and refrigerate until required
  • 1 bunch of coriander stalks, washed and roughly chopped
  • 3 garlic cloves
  • 2 green chillies
  • 3 tbsp of vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/2 lemon, juiced
10
For the raita, simply combine all of the ingredients a bowl and leave in the fridge until ready to serve
  • 1 cucumber, deseeded and diced into 0.5 cm pieces
  • 1 red onion, chopped
  • 500g of Greek yoghurt
  • 2 sprigs of mint, chopped
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp smoked paprika
11
Remove the squirrel from the fridge and wipe most of the first marinade off
12
Combine the reserved Rajasthani spice mix and Greek yoghurt in a blender and blitz until smooth. Apply the mix evenly over the squirrels and set aside for another 20 minutes at room temperature
  • 150g of Greek yoghurt
13
Place the squirrel legs on a long skewer for use in a tandoor or barbecue, and cook for approximately 10-15 minutes until the flesh is firm and cooked, but not dry. Alternatively, use a grill on a high heat to achieve a good dark golden colour to the flesh, then reduce the heat if necessary to cook further
14
While the squirrel is cooking, prepare the stir-fry by starting with the spice mix. Roast all of the spices together in a hot, dry pan for 2-3 minutes, then remove and grind into a coarse powder
  • 1 tbsp of coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
15
Heat the oil in a wok or frying pan, add the strips of onion and peppers and sauté for 2 minutes. Add the tomatoes and red chilli powder and cook for another couple of minutes. Now add the squirrel meat, followed by the ginger, coriander, spice mix, salt and sugar. Remove from the heat and add squeeze over the lemon juice
  • 3 tbsp of vegetable oil
  • 1 onion, cut into 1cm strips
  • 1 red pepper, sliced into 1/2cm strips
  • 1 yellow pepper, Cut into 1/2cm strips
  • 4 tomatoes, chopped
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp of coriander
  • 1 lemon, juice only
16
Remove the squirrels from the tandoor/grill and sprinkle with lemon juice, chaat masala and chopped coriander. Remove from the skewers and serve with the stir-fry, raita, chutney and pickled vegetables
  • 1 lemon, juiced
  • 1/2 tsp chaat masala
  • 1 tbsp of fresh coriander, chopped

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Ingredients

Metric

Imperial

Grey squirrels

  • 4 grey squirrels, skinned, gutted and cleaned

First marinade

Belly braising

Rajasthani spice marinade

For the raita

For the pickled vegetables

For the chutney

Spice mix for stir-fry

Stir-fry

To serve

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