Name: Indian Spiced Quail with Herb Yoghurt Sauce
Ingredients: 1 tablespoon ground black pepper; 2 teaspoons ground turmeric; 2 teaspoons chilli powder; 1 tablespoon ground cumin; 1 tablespoon dried thyme; 1 tablespoon paprika; 2 teaspoons salt; 3 clove garlic, minced; 1/2 cup vegetable oil; 4 whole Game Farm Quail; 1 lebanese cucumber, grated; 1 teaspoon salt; 1 cup natural yoghurt; 1 long green chilli, chopped; 1 bunch fresh coriander, washed and chopped; Juice 1 limes; steamed basmati rice to serve

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Preheat oven 200°C / 180°C (fan forced)
Combine spices with garlic and oil and mix well to form a paste. Rub liberally over Game Farm Quail and marinate overnight or minimum of 4 hours
Roast 15-20 minutes
Meanwhile, combine cucumber with salt and stand 5 minutes. Wash and drain well, pushing down to squeeze out excess liquid. Stir through yoghurt with chilli, coriander and lime juice
To serve, spoon steamed rice onto plates and top with Game Farm Quail and a dollop of herb yoghurt

Preheat oven 200°C / 180°C (fan forced)
Combine spices with garlic and oil and mix well to form a paste. Rub liberally over Game Farm Quail and marinate overnight or minimum of 4 hours
Roast 15-20 minutes
Meanwhile, combine cucumber with salt and stand 5 minutes. Wash and drain well, pushing down to squeeze out excess liquid. Stir through yoghurt with chilli, coriander and lime juice
To serve, spoon steamed rice onto plates and top with Game Farm Quail and a dollop of herb yoghurt

Preheat oven 200°C / 180°C (fan forced)
Combine spices with garlic and oil and mix well to form a paste. Rub liberally over Game Farm Quail and marinate overnight or minimum of 4 hours
Roast 15-20 minutes
Meanwhile, combine cucumber with salt and stand 5 minutes. Wash and drain well, pushing down to squeeze out excess liquid. Stir through yoghurt with chilli, coriander and lime juice
To serve, spoon steamed rice onto plates and top with Game Farm Quail and a dollop of herb yoghurt