Red Pheasant Curry

Naan or paratha bread poppadums crisply fried onions and pickles

Serves: 4

Preparation: 15 mins

Cooking: 45 mins

INGREDIENTS

A 2 inch piece of fresh root ginger, peeled and chopped

4 cloves garlic

450ml water

6 tbsps oil

6 pheasant breasts, cut into 1 inch cubes

10 cardamom pods

2 bay leaves

6 cloves

1 cinnamon stick

2 large onions, finely chopped

1 tsp ground coriander

2 tsps ground cumin

3 tsps mild paprika

6 tbsps natural yoghurt

Salt and freshly ground black pepper

2 tbsps freshly chopped coriander

DESCRIPTION

• Blend the ginger, garlic and 4 tbsps of the water in a liquidiser.
• Heat half the oil and lightly brown the pheasant and set to one side.
• Add the remaining oil and heat with the cardamom, bay leaves, cloves and cinnamon. Add the onions, and cook until golden brown.
• Stir in the ginger and garlic paste and the remaining spices. Blend in the yoghurt and return the pheasant to the pan with the remaining water.
• Cover and simmer gently for 30 minutes, or until the pheasant is tender.
• Season and sprinkle over the fresh coriander. Serve with the accompaniments.

www.gametoeat.co.uk