Red Pheasant Curry

Serves 4

2-inch piece of root ginger, peeled and chopped

4 cloves garlic, peeled

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 yogurt

Salt & black pepper

2 tbsps chopped coriander

Blend the ginger, garlic and 4 tbsp of the water in a liquid-iser. Heat half the oil, 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 remaining water. Cover and simmer gently for 30 minutes, or until the pheasant is tender. Season and sprinkle over the coriander.

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