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Roasted pigeon on carcass with yoghurt and garam masala

Marinating the pigeon in a yoghurt brine makes it tender, soft in texture and beautifully flavoured.

Makes 8 pieces.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

8
pigeons
250
g
yoghurt
250
g
milk
40
g
salt
100
g
sunflower oil
250
g
butter
1
clove
garlic
10
g
thyme
20
g
garam masala
as needed
salt

Scale recipe

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