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Prep Time: 120 Minutes Cook Time: 90 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Ingredients:
2 quails, split in half |
1 onion |
1 carrot |
2 celery stalks |
1 leek |
2 inches fresh ginger |
1 head garlic |
6 ounces white wine |
quail stock or chicken stock, to cover |
1 bouquet garni consisting of bay leaf, clove and black pepper |
1 tablespoon coriander, fine ground |
1 teaspoon cumin, fine ground |
1/4 teaspoon allepo pepper |
4 roma tomatoes, chopped |
3 ounces chana dal, soaked |
1 tablespoon shallots, diced |
1 teaspoon garlic |
1 teaspoon ginger |
1 -ounce leeks, small diced |
2 ounces fennel, small dice |
2 ounces shiitakes, small dice |
1 tablespoon coriander, coarsely ground |
1 tablespoon chives, minced |
1 teaspoon chat masala |
salt and pepper, to taste |
samosa dough, recipe follows |
egg wash |
3/8 cup butter, diced |
4 cups flour |
1 teaspoon salt |
1/4 cup water, cold |
1 teaspoon whole ajawin seeds |
Directions:
1. Sear the quails and remove. Add onion, carrot, celery, leek, ginger and garlic and sweat. Add tomatoes. Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock. Add the quails and bring to a boil. Add bouquet garni and tomatoes. Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat. Set aside. Sweat paste of the ground coriander, cumin and allepo pepper. Stir in tomatoes. Add Chana Dal and braising liquid. Cook until tender. Separately saute garlic, ginger, leeks, fennel and shiitakes. Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend. Season with coarse ground coriander, chives, chat masala, salt and pepper. Chill down. Moisten with braising liquid. Roll out dough and cut into large rounds 5 inches. Then cut in half and form a pouch, making sure to egg wash ends. Stuff with mixture and seal top end. Resembles upside down cone. Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown
2. Samosa Dough:
3. Combine everything and mix until dough forms. Allow to rest.
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