Whether you’ve been out on a hunt all afternoon, trampling through the frosty fields or if you’ve just been to the shops and bought some pigeon, these individual pies are a delight and can be made into a single large pie if you want a relaxed and comforting dinner during the long winter months.
Heat the olive oil in a large pot over medium heat. Add the squab and sautée until golden brown. Add the onion, garlic, ginger, chilli, saffron, and the ground ginger, cinnamon and cumin. If ingredients aren’t coated, add a little more oil.
Add the sherry and stock. Increase heat to high and bring to boil. Reduce heat and cover with a cartouche. Simmer for 40–45 minutes or until the squab is tender.
Leave the squab to cool down in liquid. Remove the squab pieces. Remove the meat from birds and discard the bones.