Pheasant Curry - India
game, indian, poultry
3 pheasants-disjointed
2 teaspoon coriander
1 teaspoon cumin
2 tablespoon sesame seeds
1 tablespoon turmeric
1/2 teaspoon chili peppers
2 cup water
1/4 teaspoon ginger
2 teaspoon salt
3 tablespoon butter
1 cup onions-sliced
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 forty five minutes or until tender. Cover for ten minutes.
Keywords: Pheasants Forever, Sesame, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Internet posting 8/95 by joell@mpx.com.au
Yield: 1 servings