Finely chop the garlic and ginger then, in a non-metallic bowl, mix together with the curry powder, yoghurt, salt and lime juice.
With poultry shears, cut the backbone out of the grouse, then cut the grouse into two halves. Add to the marinade and coat thoroughly. Put in the fridge to marinate for a couple of hours or overnight.
When you’re ready to cook, heat the grill to high. Remove the grouse halves from the marinade and shake off any excess. Place the grouse halves breast-side up on a wire rack. Cook under the hot grill for 8-10 mins, until juicy and tender. You want the meat to be pink, not red or grey, so take care not to overcook.
Serve with Indian pickles, chutneys, cucumber raita and strips of naan bread.
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A great value family roast.6 SERVINGS£31.00
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