It is game season so what better way to use this wonderful, healthy, cheap and now plentiful meat than in a curry.
Pheasants are great when they are cooked slowly in a stew, casserole or curry and you won’t get any complaints about a dry breast or leg!
So why not give this pheasant masala recipe a go, you won’t regret it.
A 4 inch piece of fresh root ginger, peeled and chopped
6 cloves of garlic
150ml of water
6 tablespoons of oil
6 pheasant breasts, cut into 1 inch cubes
10 cardamom pods
2 bay leaves
1 cinnamon stick
2 large onions, finely chopped
1 teaspoon of ground coriander
2 teaspoon of ground cumin
3 teaspoons of Garam masala
6 tablespoons of natural yoghurt
Salt and freshly ground black pepper
2 tablespoons of freshly chopped coriander
1 small tin of chopped tomatoes
1 Blend the ginger, garlic and 4 tablespoons of water in a liquidiser
2 Heat half of the oil and lightly brown the pheasant. Set to one side.
3 Add the remaining oil to the pan and heat with the cardamom, bay leaves, cloves and cinnamon. Add the onions and cook until golden brown.
4 Stir in the ginger, garlic and remaining spices and cook out, stirring all the time until the oil is released
5 Blend in the yoghurt and the chopped tomatoes and return the pheasant to the pan with the remaining water
6 Cover and simmer gently for 30 minutes, or until the pheasant is tender
7 Season and sprinkle over the fresh coriander
8 Serve with rice