Young Pigeon Curry (Doopiajas)

Ingredients

• 2 whole pigeons Young pigeon, cut into pieces (About 1.5-2 lbs total; can substitute with Cornish game hen or quail)
• 3 tablespoons Vegetable oil or ghee (For frying)
• 2 medium Onions, thinly sliced (About 2 cups sliced)
• 1 teaspoon Ground turmeric
• 1 teaspoon Red chili powder (Adjust to taste)
• 0.5 teaspoon Coriander seeds, crushed (Freshly crushed preferred)
• 0.5 teaspoon Cumin seeds, crushed (Freshly crushed preferred)
• 1 tablespoon Fresh ginger, minced (About 1-inch piece)
• 4 cloves Garlic cloves, minced
• 1 teaspoon Salt (Or to taste)
• 1.5 cups Water (For curry sauce)
• 2 tablespoons Fresh cilantro, chopped (For garnish)

Instructions

1. 1Clean the young pigeons and cut them into pieces exactly as you would a chicken: separate the legs, thighs, wings, and cut the breast into 2-3 pieces. Pat dry with paper towels.
2. 2Heat the oil or ghee in a large heavy-bottomed pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
3. 3Add the minced ginger and garlic to the pan and fry for 1-2 minutes until fragrant. Then add the turmeric, chili powder, crushed coriander seeds, crushed cumin seeds, and salt. Stir well to combine and cook for 1 minute to toast the spices.
4. 4Add the pigeon pieces to the pan and turn them in the spice mixture, coating all sides well. Cook for 5-7 minutes, turning occasionally, until the pieces are lightly browned on all sides.
5. 5Pour in the water and bring to a boil. Once boiling, reduce heat to low, cover the pan with a tight-fitting lid, and allow the curry to simmer gently.
6. 6Let the curry simmer covered for 1 hour and 30 minutes, stirring occasionally every 20-30 minutes to prevent sticking. The pigeon should be very tender and the sauce thickened. Add a splash of water if the curry becomes too dry.
7. 7Check the seasoning and adjust salt if needed. Garnish with fresh chopped cilantro and serve hot with rice or Indian bread.