Pheasant is lean and gamey - perfect in this spicy curry.
250g FAGE Total
2 tsp coriander
1 tsp cumin
2 tsp turmeric
½ tsp chilli peppers
¼ tsp ginger
1 pheasant – disjointed, get your butcher to do this
3 tbsp butter
1 tin chopped tomato
25g ground almonds
Salt to season
In a dry pan, fry of the coriander, cumin, turmeric, chilli and ginger, then grind in an electric grinder.
Dust the pheasant with the curry seasoning,then pan fry in a frying pan with butter.
Place the pheasant into an oven proof dish with the remaining seasoning and juices from the pan. Put the tomato into the frying pan, bring to the boil, then add the yoghurt and the ground almonds.
- Pour the tomato mix over the pheasant and bake on a slow oven for 2 hours until golden brown and the pheasant is soft to touch
- Serve with braised rice.