Red Pheasant Curry
Article written by Game to Eat 10 January 2013
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
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Blend the ginger, garlic and 4 tbsps of the water in a liquidiser.
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Heat half the oil and lightly brown the pheasant and set to one side.
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Add the remaining oil and heat with the cardamom, bay leaves, cloves and cinnamon. Add the onions, and cook until golden brown.
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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.
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Cover and simmer gently for 30 minutes, or until the pheasant is tender.
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Season and sprinkle over the fresh coriander. Serve with the accompaniments.
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