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Pheasant curry - india
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| Artist: |
_ |
| Categories: |
Central Asian, Curries, Game, Indian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| | Pheasants-disjointed | | 2
| tsp | Coriander | | 1
| tsp | Cumin | | 2
| tbsp | Sesame seeds | | 1
| tbsp | Turmeric | | 1/2
| tsp | Chili peppers | | 2
| cup | Water | | 1/4
| tsp | Ginger | | 2
| tsp | Salt | | 3
| tbsp | Butter | | 1
| cup | Onions-sliced |
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Procedures:
| 1 | Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. | | 2 | Rub mixture into pheasant pieces. | | 3 | Melt the butter in a casserole dish and brown onions in it. | | 4 | Add the pheasant and any left over spices and brown. | | 5 | Stir in the water; cover and cook over low heat forty five minutes or until tender. | | 6 | Cover for ten minutes. |
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