Pheasant Curry - India
Yield
3 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pheasant
disjointed |
*
|
| 2 | teaspoons |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| 2 | tablespoons |
sesame seeds
|
|
| 1 | tablespoon |
turmeric
|
|
| ½ | teaspoon |
hot chili peppers
|
|
| 2 | cups |
water
|
|
| ¼ | teaspoon |
ginger
|
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
butter
|
|
| 1 | cup |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pheasant
disjointed |
*
|
| 1E+1 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 3E+1 | ml |
sesame seeds
|
|
| 15 | ml |
turmeric
|
|
| 2.5 | ml |
hot chili peppers
|
|
| 473 | ml |
water
|
|
| 1.3 | ml |
ginger
|
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
butter
|
|
| 237 | ml |
onions
sliced |
|
Directions
Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt.
Rub mixture into pheasant pieces.
Melt the butter in a casserole dish and brown onions in it.
Add the pheasant and any left over spices and brown.
Stir in the water; cover and cook over low heat 45 minutes or until tender.
Cover for ten minutes.
