Ingredients

• 1 dried red chilli
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp cumin seeds
• ¼ tsp black peppercorns
• 1cm/½in cinnamon stick
• ¼ tsp ajwain seeds
• 4 tbsp vegetable or corn oil
• ¼ tsp fenugreek seeds
• 2 dried red chillies
• each broken into 2-3 pieces
• ½ tsp black onion seeds
• 700g/1lb 9oz pumpkin flesh
• peeled
• cut into 1cm/½in cubes
• 1½ tsp salt
• 1 tsp red chilli powder
• ½ tsp ground turmeric
• 3-5 tbsp sugar
• 2 tsp dried mango powder (amchoor)
• available from Indian supermarkets (or mango pickle from a jar)
• 3 tbsp vegetable or corn oil
• ¼ tsp cloves
• 3 green cardamom pods
• lightly crushed
• 1 fresh bay leaf or cinnamon leaf
• 2 medium onions
• peeled
• 1½ onions finely chopped
• remaining ½ onion cut into 1cm/½in slices
• 2 garlic cloves
• peeled
• finely chopped
• 2.5cm/1in piece fresh root ginger
• peeled
• chopped
• 1 green chilli
• chopped
• ½ tsp red chilli powder
• ½ tsp ground coriander
• ½ tsp ground cumin
• 3 tomatoes
• 2 blended to a purée
• 1 seeds removed
• cut into 1cm/½in slices
• 6 grouse breasts
• bones removed
• cut into 1cm/½in strips
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp chopped fresh coriander leaves
• 1 lime
• juice only
• few sprigs micro salad leaves or mixed salad leaves
• to serve

Directions

• For the spice mixture
• heat a frying pan over a medium heat. When the pan is hot
• add the spice mixture ingredients and dry fry for 1-2 minutes
• or until the spices are fragrant.
• Remove from the pan and transfer to a mortar and pestle. Grind the mixture to a coarse powder
• then set aside.
• For the pumpkin pickle
• heat the oil in a frying pan over a high heat. Add the fenugreek seeds and dried red chillies and cook until they pop. (CAUTION: Keep the pan well away from your eyes and face.)
• Add the pumpkin cubes and stir-fry for 3-4 minutes
• or until softened and golden-brown.
• Add the onion seeds
• salt
• chilli powder and turmeric
• then reduce the heat
• cover the pan with a lid and cook gently until the pumpkin has started to break down
• about 8-10 minutes.
• When the pumpkin has broken down
• stir in the sugar until the mixture is glossy. Sprinkle over the dried mango powder or mango pickle and stir until well combined.
• Meanwhile
• for the grouse
• heat the oil in a flat-bottomed Indian wok or a large frying pan over a high heat. When the oil is hot
• add the cloves
• cardamom pods and bay leaf and fry for 1-2 minutes
• or until they sizzle.
• Add the 1½ finely chopped onions and stir-fry for 3-4 minutes
• or until golden-brown.
• Add the garlic
• ginger and green chilli and stir-fry for a further 1-2 minutes
• or until softened.
• Stir in the chilli powder
• ground coriander and ground cumin and cook for a further minute
• until the spices are fragrant.
• Add the puréed tomatoes
• stir well
• then bring the mixture to a simmer. Continue to simmer the mixture until the volume of sauce has reduced by half and the sauce has thickened
• about 4-5 minutes.
• When the tomato sauce has reduced
• push it to one side of the wok or pan and add the slices of grouse. Stir-fry for 1-2 minutes
• or until browned on all sides.
• Reduce the heat to medium and add the onion slices. Stir in the spice mixture
• salt and sugar until all of the tomato
• grouse and onion mixture is well combined
• then continue to cook for 1-2 minutes
• or until the onions have softened.
• Stir in the tomato slices until well combined.
• Sprinkle over the fresh coriander leaves
• then squeeze over the lime juice and remove the pan from the heat.
• To serve
• spoon the wok-cooked grouse onto each of four serving plates. Spoon the pumpkin pickle alongside each serving. Garnish each plate with a few sprigs of micro salad leaves.