Serves: 4
Difficulty: Medium
Preparation time: 15 mins
Cooking Time: 45 minutes
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
Method
- 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.