Pigeon is simply chargrilled and served with an aromatic Indian sauce from Rajasthan flavoured with over ten spices in this delicious, vibrant dish. The recipe uses up the whole bird by making a stock with the bones to use in the sauce, ensuring no waste from the animal. You can prepare the stock and sauce in advance to make things easier, and be sure to freeze any leftover stock for uses in sauces, gravies or soups.
