What you need:
12 Boneless Partridge Thighs
50g Diced Onion
50g Diced Sweet Potato
50g Diced Butternut Squash
50g Diced Tomatoes
10g Fresh Coriander
What you do:
Season the thighs and fry in a hot pan for two minutes with the Garam Masala & Cumin.
Remove from the pan.
Sauté the onion, potato, squash, add tomatoes and place back in the partridge thighs and simmer for 10 minutes.
Add some stock if looking little dry.
Add the fresh coriander.
Spoon the spiced partridge into the bowl.
Season and serve with rice, Indian flatbread and a spiced vegetable such as aubergine.