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1
Sear the quails and remove.
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2
Add onion, carrot, celery, leek, ginger and garlic and sweat.
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3
Add tomatoes.
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4
Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock.
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5
Add the quails and bring to a boil.
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6
Add bouquet garni and tomatoes.
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7
Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat.
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8
Set aside.
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9
Sweat paste of the ground coriander, cumin and allepo pepper.
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10
Stir in tomatoes.
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11
Add Chana Dal and braising liquid.
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12
Cook until tender.
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13
Separately saute garlic, ginger, leeks, fennel and shiitakes.
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14
Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend.
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15
Season with coarse ground coriander, chives, chat masala, salt and pepper.
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16
Chill down.
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17
Moisten with braising liquid.
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18
Roll out dough and cut into large rounds 5 inches.
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19
Then cut in half and form a pouch, making sure to egg wash ends.
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20
Stuff with mixture and seal top end.
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21
Resembles upside down cone.
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22
Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown
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23
Combine everything and mix until dough forms.
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24
Allow to rest.
