- 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.
- 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. To serve: Naan or paratha bread, poppadums,crisply fried onions and pickles Courtsey of “Game to Eat”.