Ingredients

• 3 pigeons – jointed      
• ¾ pt brown stock
• 1 onion       
• 1 level teaspoon brown sugar
• 2 cloves garlic     
• 1 oz dried fruit
• 2 tomatoes      
• seasoning
• 1 tablespoon curry powder    
• 1 tablespoon desiccated coconut
• 1 teaspoon curry paste    
• 1 tablespoon lemon juice
• 1 tablespoon flour     
• bunch of fresh herbs

Method

Chop the onion and garlic finely and blend with the curry powder and paste.  Fry in the butter, then add chopped tomatoes and pigeon joints.  Work in the flour and cook for several minutes.  Add the stock, and bring to the boil until thickened.  Add the rest of the ingredients and simmer steadily for 3 to 4 hours.

Serve with boiled rice and side dishes.